Place the eggs in a saucepan and cover with cold water, about 2.5 cm above the eggs. Bring to a gentle boil over medium-high heat, listening for a soft bubbling sound.
Once boiling, turn off the heat, cover the pan, and let the eggs sit undisturbed for 10 minutes. This ensures even cooking and prevents overcooking.
Meanwhile, prepare an ice bath with cold water and ice in a large bowl. Once the eggs are done, use a slotted spoon to transfer them into the ice bath to cool rapidly, which helps with peeling.
Allow the eggs to chill for at least 15 minutes until they are completely cooled and firm to the touch. Gently tap each egg on a soft surface to crack the shell lightly.
Peel the eggs carefully under cold running water to avoid tearing the whites. Pat them dry with a paper towel once peeled.
Slice each egg in half lengthwise with a sharp knife, then gently remove the yolks into a mixing bowl, keeping the whites intact.
Mash the yolks thoroughly with a fork until smooth and creamy. Add mayonnaise, Dijon mustard, apple cider vinegar, and smoked paprika, then stir until well combined and shiny.
Use a small spoon or a piping bag fitted with a tip to fill each egg white with the yolk mixture, creating a smooth, rounded top.
Garnish each filled egg with finely chopped chives or dill, and sprinkle with pomegranate seeds for a pop of color and texture.
Serve immediately or refrigerate covered with plastic wrap for up to 2 hours. Let sit at room temperature for 10 minutes before serving to enhance flavor.
