Begin by placing a steamer basket in a pot filled with about an inch of water. Bring the water to a gentle boil, then carefully add your room temperature large eggs to the basket. Cover and steam the eggs for 12 minutes, then transfer them to an ice bath to cool completely for about 10 minutes.

Once the eggs have cooled, gently tap each egg on a hard surface to crack the shell. Carefully peel the eggs under running water to help remove any stubborn bits. Slice each egg in half lengthwise and gently scoop the yolks into a mixing bowl, making sure to keep the whites intact.

In the bowl with the yolks, add mayonnaise, Dijon mustard, a splash of vinegar, salt, and pepper to taste. Blend until silky smooth and creamy, achieving a bright yellow hue.

Using a piping bag or a spoon, generously fill each egg white half with the creamy yolk mixture, aiming for a nice rounded mound atop each white.

Sprinkle a touch of paprika over each filled egg and arrange them on a serving dish. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.