Place 6 eggs in a pot, cover with cold water, and bring to a gentle boil. Once boiling, reduce heat and simmer for 10 minutes for perfectly hard-boiled eggs.

Carefully crack the shells, rolling the eggs under running water for easier peeling.

In a mixing bowl, mash the yolks with 2 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, 1 tablespoon of pure maple syrup, and 1 teaspoon of apple cider vinegar until smooth and creamy.

Stir in a pinch of salt and black pepper, adjusting the seasoning to your taste.

Spoon or pipe the decadent filling into the egg white halves, mounding it high for an attractive presentation.

Finish your eggs with a sprinkle of smoked paprika, chopped fresh chives or parsley, and crispy bacon bits if desired.