Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.

After 12 minutes, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. This will make peeling easier.

Once cooled, gently tap each egg on the counter to crack the shell, then peel under running water to help remove the shell.

Slice the peeled eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.

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

Spoon or pipe the yolk mixture back into the egg white halves.

Sprinkle with additional paprika and garnish with chopped chives if desired.

Serve immediately or refrigerate for up to 2 hours before serving.