Place the eggs in a single layer in a saucepan and add enough cold water to cover them by about an inch.

Bring the water to a rolling boil over high heat. Once boiling, cover the saucepan with a lid and remove it from the heat.

Let the eggs sit in the hot water for 10-12 minutes.

After the eggs have cooked, transfer them to a bowl of ice water to cool for about 5 minutes. This will make them easier to peel.

Once cooled, gently tap the eggs on a hard surface to crack the shells and peel them under running water to remove the shells.

Slice each egg in half lengthwise. Carefully remove the yolks and place them in a small mixing bowl.

Mash the yolks with a fork until they are crumbly and fine.

Add the mayonnaise, mustard, and vinegar to the mashed yolks. Mix until smooth.

Season with salt and pepper to taste.

Spoon or pipe the yolk mixture back into the egg white halves. If using a piping bag, you can make them look more decorative.

Sprinkle a little paprika over the top of each deviled egg for color and flavor.

Optionally, garnish with finely chopped fresh chives or parsley.

Refrigerate the deviled eggs for at least 15 minutes before serving to let the flavors meld.