Boil the Eggs: Place the eggs in a single layer in a saucepan. Cover with water, about an inch above the eggs. Bring to a boil, then cover the pot and remove from heat. Let the eggs sit for 10-12 minutes.
Cool and Peel: Transfer the eggs to ice water for 5 minutes. Tap and roll each egg to crack the shell, then peel under running water.
Prepare the Filling: Slice the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks and add mayonnaise, mustard, and vinegar. Mix until smooth and creamy. Season with salt and pepper.
Assemble the Eggs: Spoon or pipe the yolk mixture into the egg whites. Garnish with paprika and optional toppings like bacon bits or chives.
