Classic deviled eggs with a creamy, tangy filling, perfect for parties, picnics, or as a simple appetizer.

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Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let the eggs sit for 10-12 minutes.
Carefully drain the hot water and transfer the eggs to a bowl of ice water to cool for a few minutes.
Peel the eggs, slice them in half lengthwise, and remove the yolks. Place the yolks in a small bowl.
Mash the yolks with a fork, then add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir until smooth and creamy.
Spoon or pipe the yolk mixture into the egg whites.
Sprinkle with paprika and garnish with chives or parsley, if desired.
Serve immediately or refrigerate until ready to serve.