Step 1

Fill a large saucepan with about 3 inches of water. Bring to a slow boil over medium-high heat. Using a ladle or large spoon, gently lower the eggs into the pan, making sure they are in a single layer and not crowded. Bring the water back to a slow boil and cook for 10 minutes.

Step 2

Meanwhile, prepare a bowl of ice water. When the eggs are done cooking, carefully transfer them to the ice water and let them cool for 15 minutes.

Step 3

Remove the eggs from the ice bath and carefully peel them. Slice in half lengthwise. Scoop the egg yolks into a bowl and arrange the egg whites on a plate or platter.

Step 4

Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper to the egg yolks and mash together with the back of a fork until smooth.

Step 5

Use a spoon to fill the center hole of the egg whites. Alternatively, spoon the yolk mixture into a piping bag with a tip and pipe the filling into the egg whites.

Step 6

Sprinkle the tops with paprika and serve.