Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium heat, then reduce to low and simmer for 10 minutes. Transfer eggs to an ice bath and let cool completely.
Peel the cooled eggs carefully, then slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
Mash the yolks with a fork until smooth, then stir in mayonnaise, smoked paprika, and apple cider vinegar. Mix until creamy and well combined.
Add the chopped cooked cranberries and a dash of hot sauce to the yolk mixture, folding gently to incorporate the tart and spicy flavors.
Spoon or pipe the yolk mixture back into the hollowed egg whites, filling each well neatly and evenly.
Chop the toasted pecans and sprinkle them over the filled eggs for crunch. Garnish with chopped fresh thyme for a herby aroma.
Arrange the deviled eggs on a serving platter and serve immediately to enjoy the contrasting textures and vibrant flavors.
