Step 1: Place eggs in a single layer in a saucepan. Cover with cold water by at least an inch. Bring water to a rolling boil over high heat. Once boiling, immediately turn off heat, cover, and let eggs sit in hot water for 12-14 minutes.
Step 2: Immediately transfer eggs to an ice bath (bowl of ice water) and let cool completely for at least 10 minutes. This stops cooking and aids peeling.
Step 3: Gently tap and roll each egg to crack the shell. Peel under cool running water or submerged in the ice bath for cleanest removal.
Step 4: Carefully slice each peeled egg in half lengthwise. Gently scoop out the yolks into a medium-sized bowl. Place egg white halves onto a serving platter.
Step 5: Using a fork, mash the egg yolks thoroughly until completely smooth and free of lumps.
Step 6: Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks. Mix well until the mixture is perfectly smooth and creamy. Taste and adjust seasonings if needed.
Step 7: Transfer the yolk mixture to a piping bag fitted with a star tip (or use a spoon). Pipe or spoon the mixture into each egg white half.
Step 8: Garnish with a sprinkle of paprika or finely chopped fresh chives. Cover loosely and chill in the refrigerator for at least 30 minutes before serving for best flavor.