1 dozen large eggs (cold)
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon Worcestershire sauce
1 tablespoon minced shallot
salt and pepper
paprika to taste
Place eggs in a medium saucepan and cover with 1 inch of water. Bring to a boil over high heat. Remove the pan from heat, cover, and let stand 10 minutes.
Meanwhile, fill a medium bowl with 1 quart cold water and about 14 ice cubes. Transfer the cooked eggs to the ice water with a slotted spoon and let sit for 5 minutes.
Peel the eggs and slice each in half lengthwise with a paring knife. Remove the yolks to a small bowl, then arrange the whites on a platter.
Using a fork, mash up the yolks and add the mustard, mayonnaise, vinegar, Worcestershire sauce, shallot, and just a sprinkling of salt and pepper. Spoon the yolk mixture into the egg white halves, or add the yolk into a pasty bag with a nozzle, and twist the top of the bag to pipe the yolk mixture into the egg white halves.
Serve at room temperature with a dusting of paprika on top for garnish.