Boil the Eggs:
Place the eggs in a medium saucepan and cover with cold water.
Bring the water to a boil over medium-high heat. Once boiling, cover the pot with a lid and remove from heat.
Let the eggs sit for 10-12 minutes, then transfer them to a bowl of ice water to cool.
Prepare the Filling:
Peel the cooled eggs and slice them in half lengthwise.
Remove the yolks and place them in a mixing bowl.
Mash the yolks with a fork or potato masher until smooth.
Add mayonnaise, Dijon mustard, vinegar, salt, and pepper, and mix until creamy and well combined.
Fill the Egg Whites:
Spoon the yolk mixture back into the egg white halves. For a cleaner presentation, use a piping bag.
Garnish with a sprinkle of paprika, chopped herbs, or bacon bits, if desired.
