Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10 minutes.

After boiling, remove the eggs from the heat and immediately transfer them to a bowl of ice water to cool. Let them sit in the ice water for about 5 minutes to cool completely.

Gently tap each egg on a hard surface to crack the shell, then peel off the shell under cold running water. Pat the peeled eggs dry with paper towels.

Once peeled, slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the egg white halves aside on a serving platter.

Mash the egg yolks with a fork or potato masher until they are smooth and crumbly. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks, and mix until well combined and creamy.

Spoon or pipe the yolk mixture into the hollows of the egg white halves, dividing it evenly among them.

Optionally, sprinkle the filled eggs with paprika for a pop of color, and garnish with chopped fresh chives or parsley for added flavor and presentation.

Arrange the deviled eggs on a serving platter and serve immediately, or refrigerate them until ready to serve. Enjoy your delicious deviled eggs!