Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit, covered, for 12 minutes. Transfer the eggs to an ice water bath to cool, then peel.

Halve the peeled eggs lengthwise and remove the yolks. Mash the yolks in a bowl and mix with mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth. Stir in the finely chopped chives and parsley.

Spoon or pipe the yolk mixture back into the egg white halves, creating a decorative swirl if desired.

In a small bowl, mix the cranberry sauce with honey until combined. Add a small dollop of the cranberry mixture on top of each filled egg.

Lightly sprinkle smoked paprika over the eggs and top with a fresh parsley leaf for garnish.