Place the eggs in a saucepan and cover them with water.

Bring to a boil, then reduce the heat slightly and cook for 10–12 minutes.

Transfer the eggs to cold water and let them cool completely.

Peel the eggs and slice them in half lengthwise.

Carefully remove the yolks and place them in a bowl.

Add mayonnaise, mustard, vinegar or lemon juice, salt, and black pepper.

Mash and mix until the filling is smooth and creamy.

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

Lightly sprinkle paprika on top.

Garnish with chopped chives or parsley if desired and serve chilled.