Place the eggs in a pot and cover with cold water. Bring to a boil over medium heat.

Once boiling, cover the pot and remove from heat. Let sit for 10 minutes.

Transfer the eggs to an ice bath to cool for 5 minutes.

Peel the eggs and slice them in half lengthwise.

Remove the yolks from the egg whites and place them in a mixing bowl.

Mash the yolks with a fork and add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until smooth.

Spoon or pipe the yolk mixture back into the egg whites.

Sprinkle paprika and chopped chives on top of the filled eggs for garnish.

Arrange on a serving platter and serve immediately or refrigerate until ready to serve.