Fill a large pot with water about 1/4 of the way and place on a burner on your stove top. Carefully, place the eggs in a single layer at the bottom of the pot. Next, add more water to the pot so that the eggs are covered by at least 2 inches of water.

Add 1/2 teaspoon of salt to the water to help prevent cracking. Then turn the heat on to medium-high and bring the water to a full rolling boil.

Once the water is boiling, turn the burner off, but don't move the pot. Keep it on the same burner. Let it sit for 15-16 minutes.

While the eggs are sitting, fill a large bowl with ice water. We you reach 15-16 minutes of sitting time, use a slotted spoon to transfer the eggs to the ice water.

Slice the hard-boiled eggs in half.

Gently remove the cooked yolks with a spoon and place them in a bowl.

Add in the mayo, apple cider vinegar, mustard, and salt. Smash together the mixture with a fork or beat with an electric hand mixer until smooth.

Transfer the filling to a piping bag and fill each egg white half with the yolk mixture.

Use knife to cut a peeled carrot into mini carrot shape. Ours were approximately 3/4-inches in length.

Use the leaves from the top of the carrot and a small bit of broccoli rabe or broccolini to make the leafy stems.

Carefully, arrange them on top of the deviled eggs.