Place the eggs in a pot and cover them with cold water by an inch.

Bring the water to a rolling boil, then cover and remove from heat, allowing the eggs to sit for 10-12 minutes.

Transfer the eggs to an ice bath for about 5 minutes.

Gently tap the eggs on a hard surface and roll them to crack the shell.

Start peeling from the wide end where there’s usually an air pocket.

Using a sharp knife, slice each egg in half lengthwise.

Carefully scoop the yolks into a mixing bowl and mash them with a fork until crumbly.

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

Fill each egg white half with the yolk mixture using a spoon or piping bag.

Sprinkle paprika over the filled eggs for garnish.