Gently place 12 large eggs in a large saucepan, covering them with cold water by at least an inch.

Bring the water to a rapid boil over high heat, then immediately remove from heat. Cover and let sit for 12 minutes (13 for very large eggs).

While the eggs sit, prepare a large bowl of ice water. After 12 minutes, transfer the eggs to the ice bath and cool completely for 10-15 minutes.

Once chilled, gently crack each egg under cool running water to help remove the shells easily. Discard the shells.

Carefully slice each peeled egg in half lengthwise. Scoop the yolks into a medium mixing bowl, keeping the egg white halves intact on a serving platter.

Thoroughly mash the egg yolks until smooth. Add mayonnaise, Dijon mustard, apple cider vinegar, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Mix until creamy, then taste and adjust seasoning as needed.

Stir in the finely chopped dried cranberries, diced celery, chopped toasted pecans or walnuts, and minced fresh chives. Mix gently until all ingredients are evenly distributed.

Pipe the filling into each egg white half using a piping bag with a star tip, or simply spoon a generous mound of filling into each cavity.

Garnish each deviled egg with remaining fresh chives, parsley or dill, or an extra whole dried cranberry. Lightly dust with black pepper if desired. Arrange on a serving platter, cover loosely, and refrigerate for at least 30 minutes before serving.