Place the eggs in a single layer in a saucepan and cover with water.

Bring the water to a boil over medium-high heat, then cover and remove from heat.

Let the eggs sit in the hot water for 10-12 minutes, then transfer to an ice water bath to cool completely.

Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and transfer them to a mixing bowl.

Mash the egg yolks with a fork or potato masher until they are smooth and crumbly.

Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks.

Mix until the ingredients are well combined and the filling is smooth and creamy. Adjust seasoning to taste.

Transfer the yolk mixture to a piping bag or plastic sandwich bag with the corner snipped off.

Pipe the filling into the hollowed-out egg whites, filling each cavity evenly.

Sprinkle the filled eggs with paprika for a classic touch.

Optionally, garnish with fresh parsley or chives for added color and flavor.

Arrange the Deviled Eggs on a serving platter and refrigerate until ready to serve.