Place the eggs in a medium saucepan and cover them with cold water. Bring to a boil over medium-high heat, then cover and turn off the heat, letting them sit for 10-12 minutes.

Transfer the cooked eggs to an ice bath and cool for about 5 minutes to stop the cooking process and make peeling easier.

Gently tap the cooled eggs on a hard surface and peel under running water to remove any stubborn shell bits.

Slice each egg in half lengthwise using a sharp knife for clean cuts.

Remove the yolks and place them in a mixing bowl. Mash them with a fork until smooth, then add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until well combined.

Spoon or pipe the yolk mixture back into the egg white halves for a neat presentation.

Sprinkle paprika over the filled eggs for color and flavor.

Cover the deviled eggs with plastic wrap and chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.