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Place eggs in a medium saucepan and cover with water so that there is 1-2 inches of water above the eggs. Bring to a boil over high heat. Remove from heat, cover, and set aside for 14 minutes. Run eggs through cold water for 1 minute.
Carefully peel the eggs and slice them lengthwise. Remove the yolks and place in a medium mixing bowl. Set egg whites aside.
Using a fork, mash the yolks until crumbly. Add mayonnaise, vinegar, mustard, salt, and pepper. Add red pepper powder for a spicy kick (optional), and mix together until smooth and creamy.
Spoon the mixture in a piping bag fitted with a large star tip and pipe the mixture into the egg whites in a circular motion starting at the edges and ending in the center until they are filled. You can also just use a spoon to scoop the mixture into the egg whites.
Sprinkle paprika and/or chopped herbs on top. Serve immediately, or place in the refrigerator until ready to serve.