Creating Thanksgiving Appetizer Deviled Eggs is simple. Just follow these easy steps:

1. Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let it sit for 12-15 minutes.
2. Cool the Eggs: After the eggs are done cooking, transfer them to an ice bath for about 5-10 minutes. This will make peeling easier.
3. Peel the Eggs: Gently tap the eggs on a hard surface, rolling them to loosen the shells. Peel the eggs under running water if necessary to make it easier.
4. Slice the Eggs: Once the eggs are peeled, slice them in half lengthwise and carefully remove the yolks, placing them in a separate mixing bowl.
5. Prepare the Filling: Mash the yolks with a fork and mix in the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
6. Add Bacon: If desired, fold in the crumbled bacon for added flavor and texture.
7. Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves. For elegant presentation, a piping bag can be used.
8. Garnish: Sprinkle with paprika and top with chopped chives or parsley for a pop of color.
9. Chill: Place the filled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Following these straightforward steps, you will have a platter of delicious Thanksgiving Appetizer Deviled Eggs ready to impress your family and friends!