Place the eggs in a medium saucepan and cover them with cold water. Bring to a boil over medium heat, then cover and remove from heat; let them sit for 12 minutes.

After 12 minutes, transfer the eggs to a bowl of ice water to stop the cooking process.

Once the eggs are cool, gently tap them on a hard surface to crack the shell and peel them under running water.

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

Mash the yolks with a fork until smooth.

Add mayonnaise, Dijon mustard, vinegar, salt, and pepper to the mashed yolks. Stir until well combined and creamy.

Using a spoon or piping bag, fill the egg white halves with the yolk mixture.

Sprinkle the filled eggs with paprika for garnish. Serve immediately or refrigerate until ready.