Boil the Eggs: Place the eggs in a single layer in a medium saucepan and cover them with at least an inch of water. Bring the water to a full boil, then immediately remove the pan from the heat and cover it with a lid. Let the eggs sit in the hot water for exactly 10 to 12 minutes to ensure the yolks are fully set but still creamy.
Cool and Peel: While the eggs are sitting, prepare a large bowl with ice and cold water. Once the timer goes off, use a slotted spoon to transfer the eggs into the ice bath. Let them cool for at least 5 minutes, which makes the shells much easier to remove. Gently crack the shells and peel them under cool running water.
Slice and Separate: Pat the peeled eggs dry with a paper towel. Use a sharp knife to slice each egg in half lengthwise. Carefully scoop out the hardened yellow yolks and place them into a small mixing bowl, then set the empty egg white halves aside on a serving plate or a clean tray.
Create the Filling: Mash the egg yolks with a fork until they are fine and crumbly. Add the mayonnaise, mustard, vinegar, salt, and pepper to the bowl. Stir everything together vigorously until the mixture is completely smooth and creamy. If the filling seems too dry, you can add a tiny bit more mayonnaise or a drop of water.
Fill and Garnish: Spoon the yolk mixture back into the centers of the egg whites. For a more professional look, you can use a piping bag with a star tip to swirl the filling in. Sprinkle the tops with smoked paprika and chopped chives just before serving to add color and a hint of smoky flavor.
