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

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

Transfer eggs to an ice bath to cool for 5 minutes, then peel the shells.

Slice the peeled eggs in half lengthwise and remove the yolks.

In a mixing bowl, mash the yolks with a fork. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until smooth.

Transfer the yolk mixture to a piping bag or zip-top bag. Cut a small hole in the corner.

Pipe the yolk mixture back into the egg whites.

Sprinkle with paprika for garnish.

Serve immediately or refrigerate until ready to serve.