Add water and vinegar to a pot. Make sure there is enough water to cover the eggs with at least 1 inch of water above them.

Bring the water to a boil. Add the eggs and Cook for 15 minutes

Transfer to an ice bath. Let cool and peel.

Slice the bottoms off of the wide end of the eggs. Make sure you expose the yolk.

Use the sharp tip of a small knife to carefully pick out the yolks. Tranfer the yolks to a bowl.

Cut a zig-zag patter on the short end of the eggs to create four "petals". Discard the egg white scraps.

Mash the yolks with a fork. Add mayonnaise, mustard, and apple cider vinegar.

Season with salt and pepper to taste.

Load the mixture into a pastry bag.

Pipe the mixture into the eggwhites and stand them up on a serving platter clustered together.

Cut the scallions into "leaves" with pointed ends. Tuck them around the tulip shaped eggs and serve.