Start by placing your fresh eggs in a medium saucepan, covering them with cold water by about an inch. Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer gently for 12 minutes.

After the eggs have simmered for 12 minutes, remove the saucepan from the heat. Carefully transfer the eggs to a bowl filled with ice water, allowing them to cool for at least 5 minutes.

Once the eggs are cool, gently tap them on a hard surface to crack the shell. Peel the eggs under running water to help ease off the shells smoothly.

In the bowl with the yolks, use a fork to mash them until they’re smooth. Gradually mix in the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper.

Transfer the yolk mixture into a piping bag or use a spoon to fill the hollow egg whites.

Lightly sprinkle paprika over each deviled egg for color and a hint of smokiness. Top with chopped chives or parsley.

Place the assembled deviled eggs on a decorative platter and cover them with plastic wrap. Chill in the refrigerator for at least 30 minutes before serving.