Place eggs in a single layer in a saucepan and cover with cold water by one inch; bring to a boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes.

Drain the hot water and transfer the eggs to a bowl of ice water, allowing them to cool for at least 5 minutes before peeling.

Once peeled, slice each egg lengthwise and carefully remove the yolks, placing them in a small bowl.

Mash the egg yolks with a fork until they are smooth, then stir in mayonnaise, Dijon mustard, vinegar, salt, and pepper until well combined and creamy.

Spoon or pipe the yolk mixture back into the egg white halves, then arrange them on a serving platter and sprinkle with paprika before serving.