Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring water to a boil, then immediately remove from heat, cover, and let stand for 10-12 minutes.

Drain the hot water and transfer the eggs to an ice bath for 5 minutes to cool completely, which helps prevent a green ring around the yolk.

Carefully peel the cooled eggs and slice each in half lengthwise, then gently remove the yolks and place them in a small bowl.

Mash the egg yolks with a fork until smooth, then stir in mayonnaise, mustard, vinegar, salt, and pepper until well combined and creamy.

Spoon or pipe the yolk mixture back into the egg white halves, then arrange on a platter.

Garnish with a sprinkle of paprika before serving.