Place the eggs in a pot and cover them with water. Bring the water to a boil, then cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes.

Transfer the eggs to an ice bath immediately after boiling. This helps stop the cooking process. Once cooled, peel the eggs.

Slice the eggs in half lengthwise and carefully remove the yolks.

In a bowl, mix the yolks with mayo, Dijon mustard, white vinegar, a dash of paprika, salt, and pepper until smooth.

Spoon the yolk mixture back into the egg whites. For a fancier presentation, use a piping bag to fill the eggs.