Add water and vinegar to a pot with at least 1 inch of water to cover the eggs.

Bring the water to a boil.

Turn off the heat and let them sit for 15 minutes

Peel the eggs under cold water.

Slice the bottoms off 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. Transfer 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. Mix in 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.