Add your 12 eggs to the steamer basket. Bring a couple of inches of water to a boil. Once that comes up to a boil, add the eggs and steam for 13 minutes. After 13 minutes you need to stop the cooking process. Do this by shocking the eggs in an ice bath for a few seconds. Place eggs in a plastic container with water and shake 40-50 tips to loosen the shell for easy peeling. Once your eggs are peeled, slice each egg in half and remove the yolks. Add all egg yolks to a bowl and place the halved whites on a sheet pan for later. Grate the egg yolks through a colander, pushing down with a spatula. Add Dijon Mustard, apple cider vinegar, salt and pepper to bowl with yolks, then fold in mayo. Add your filling to a piping bag (see note in tips) and begin to pipe your filling into the egg white halves around in a circular shape. Garnish with paprika for color and serve!