Boil the eggs properly – Place the eggs in a single layer in a saucepan and cover them with cold water. Bring to a gentle boil over medium heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for about 10–12 minutes.

Cool and peel carefully – Transfer the eggs immediately to a bowl of ice water. Let them cool completely before peeling to prevent tearing the whites.

Slice and remove yolks – Cut each egg in half lengthwise using a sharp knife. Gently remove the yolks and place them in a mixing bowl while arranging the whites on a serving platter.

Prepare the filling – Mash the yolks with a fork until fine and crumbly. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy. Taste and adjust seasoning as needed.

Fill the egg whites – Spoon or pipe the yolk mixture evenly into each egg white cavity. For a cleaner look, use a piping bag or a zip-top bag with the corner cut off.

Garnish and chill – Sprinkle lightly with paprika for color and mild flavor. Refrigerate for at least 20 minutes before serving for the best texture.