Place the eggs in a single layer in a medium saucepan and cover with cold water by about one inch. Bring to a gentle boil over medium heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.

Using a slotted spoon, transfer the eggs to an ice water bath. Let them cool completely for about 10 minutes before peeling.

Peel the eggs under running water to make the process easier and prevent the whites from tearing.

Slice each egg in half lengthwise with a sharp knife. Carefully remove the yolks and place them in a small mixing bowl. Arrange the egg whites on a serving platter.

Mash the yolks with a fork until smooth and crumbly. Add mayonnaise, mustard, vinegar (or lemon juice), salt, and pepper. Mix until creamy and well combined. Adjust seasoning to taste.

Spoon or pipe the yolk mixture evenly into the hollowed egg whites. If you prefer a neater look, use a piping bag with a star tip.

Sprinkle each filled egg with paprika and optional garnishes like chopped chives or dill for color and flavor.

Cover lightly and refrigerate for at least 30 minutes before serving to allow the flavors to blend.