Place the eggs in a pot and cover with cold water.

Bring water to a rolling boil, then cover the pot and remove it from heat.

Let the eggs sit in the hot water for 10 to 12 minutes.

Transfer the eggs to an ice bath or run under cold water until cool.

Gently crack and peel the eggs under running water.

Slice each egg in half lengthwise and scoop out the yolks into a mixing bowl.

Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the yolks and mash until smooth.

Spoon or pipe the yolk mixture back into the egg white halves.

Sprinkle paprika over the filled eggs for garnish.

Refrigerate for at least 30 minutes or serve immediately.