Place the eggs in a pot and cover with water. Bring to a boil over medium heat, then cover and remove from heat, letting them sit for 10-12 minutes.

Transfer the eggs to an ice bath and let cool for about 5 minutes to stop the cooking process.

Gently tap the eggs on a hard surface and peel under running water to remove the shells.

Slice each egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.

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

Using a spoon or piping bag, fill the hollowed egg whites generously with the yolk mixture.

Sprinkle paprika on top for color and flavor.

Chill the deviled eggs in the refrigerator until ready to serve and enjoy them cold.