Boil the Eggs: Place the eggs in a single layer in a saucepan. Cover them with cold water, about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, cover the pot, and let the eggs boil for 13 minutes. After the time is up, transfer the eggs to a bowl of ice water and let them cool completely (about 5–10 minutes).
Peel and Halve: Gently tap each egg on a hard surface and peel off the shell. Slice each egg in half lengthwise.
Carefully scoop out the yolks into a mixing bowl and place the egg whites on a serving platter.
Make the Filling: Mash the egg yolks with a fork until crumbly. Once you have mashed the yolk you can add in the Miracle Whip, yellow mustard, sugar, and apple cider vinegar. Mix until smooth and creamy. Taste as you go to make sure the flavor is where you want it. I tend to eyeball my measurements, so this is an important step for me. Once you're happy with the flavor check the consistency. I like to pipe my filling so I prefer a creamy texture over a thick one. Add a splash of milk if the mixture is too thick and mix until it's as smooth as you like.
⅔ cup Miracle Whip, 1 –2 tbsp yellow mustard, 1 tbsp apple cider vinegar, Salt and pepper to taste, Milk
Fill the Eggs: Spoon or pipe the yolk mixture into the egg white halves.
Garnish: Sprinkle each egg with a pinch of paprika. Top with a slice of green olives for a classic touch.
Paprika, Sliced olives
Chill and Serve: Refrigerate the deviled eggs for at least 30 minutes before serving to let the flavors meld.