1. Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat.

2. Once the water reaches a rolling boil, reduce the heat to low and let the eggs simmer for about 10 minutes.

3. After 10 minutes, remove the saucepan from the heat and transfer the eggs to a bowl filled with ice water. Let them cool for at least 5 minutes.

4. Once the eggs have cooled, gently tap them on a hard surface to crack the shell. Peel off the shell and discard.

5. Slice each egg in half lengthwise and carefully remove the yolks. Place the yolks in a separate bowl and set the egg whites aside.

6. Mash the egg yolks with a fork until they are crumbly. Add mayonnaise, Dijon mustard, pickle relish, apple cider vinegar, salt, and pepper to the bowl. Mix well until all ingredients are combined and smooth.

7. Taste the mixture and adjust the seasoning if needed.

8. Spoon or pipe the yolk mixture back into the egg white halves, evenly distributing it among all the eggs.

9. Sprinkle paprika over the filled eggs for added flavor and garnish.

10. If desired, garnish with fresh parsley or chives for an extra touch of freshness.

11. Refrigerate the deviled eggs for at least 30 minutes before serving to allow flavors to meld together.

12. Serve chilled and enjoy your delicious Keto Deviled Eggs!

Note: You can store any leftover deviled eggs in an airtight container in the refrigerator for up to 3 days.