Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10–12 minutes.
Drain the hot water, then place the eggs in a bowl of ice water to cool completely. Peel the eggs once cooled.
Slice each egg in half lengthwise and gently remove the yolks. Place the yolks in a small bowl and mash them with a fork until smooth.
Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks, mixing until creamy.
Spoon or pipe the yolk mixture back into the egg white halves.
Lightly sprinkle with paprika for a classic Southern touch.
Chill for 15–20 minutes before serving. Perfect for picnics, parties, or holiday tables
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