Step 1: Place eggs in a single layer in a medium saucepan. Cover with cold water by about 1 inch. Bring water to a rolling boil over high heat. Once boiling, immediately remove from heat, cover, and let stand for 10-12 minutes.
Step 2: While eggs are resting, prepare an ice bath by filling a large bowl with ice and water. Once the resting time is up, transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them cool for at least 5 minutes, or until cool enough to handle.
Step 3: Carefully peel the cooled eggs. For best results, tap the egg gently on a hard surface to crack the shell all around, then roll it to loosen the shell before peeling under cool running water. Rinse if necessary to remove any small shell fragments.
Step 4: Slice each peeled egg in half lengthwise. Gently scoop out the bright yellow yolks into a small bowl. Place the egg white halves on a serving platter.
Step 5: Mash the egg yolks thoroughly with a fork until they are smooth and free of lumps. Add the mayonnaise, Dijon mustard, white vinegar, salt, pepper, and optional nutmeg to the mashed yolks. Mix well until the filling is creamy and evenly combined.
Step 6: Taste the filling and adjust seasonings as needed. You can add more salt, pepper, or a tiny bit more mustard/mayonnaise to achieve your desired flavor and consistency.
Step 7: Transfer the yolk mixture into a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off for a simpler look). Pipe the filling evenly into each egg white half, creating an appealing mound.
Step 8: Garnish each deviled egg with a light dusting of smoked paprika and a sprinkle of fresh chopped chives or parsley. Serve immediately or cover loosely and refrigerate until ready to serve. Enjoy your festive Thanksgiving appetizer!