Place eggs in a single layer in a saucepan, cover with cold water, and bring to a rolling boil over high heat. Remove from heat, cover, and let stand for 12-15 minutes.

Drain the eggs and transfer them to an ice bath to cool completely, then peel and slice them in half lengthwise. Carefully scoop out the yolks into a medium bowl, arranging the whites on a platter.

Mash the egg yolks with a fork until smooth, then stir in mayonnaise, Dijon mustard, and white vinegar until well combined. Season the mixture with salt and pepper to taste.

Spoon or pipe the yolk mixture back into the egg white halves. Garnish with a sprinkle of paprika and chopped fresh chives before serving.