Chili Deviled Eggs with Crispy Fried Onions

Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12-14 minutes.

Carefully drain the hot water and run cold water over the eggs until they are cool enough to handle. Gently tap each egg on a hard surface to crack the shell, then peel them under running water.

Cut the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and arrange the egg whites on a serving platter.

Mash the egg yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, chili powder, smoked paprika, cayenne pepper (if using), and apple cider vinegar to the bowl. Mix well until everything is fully combined and creamy.

Season the yolk mixture with salt and black pepper to taste.

Spoon the yolk mixture back into the egg white halves. You can use a spoon or a piping bag for a neater presentation.

Top each deviled egg with a generous sprinkle of crispy fried onions.

Garnish with chopped fresh cilantro, if desired. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.