Boil the Eggs: Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the pan from the heat and cover with a lid. Let the eggs sit in the hot water for 10-12 minutes.

Cool the Eggs: After the eggs are done cooking, transfer them to a bowl of ice water to stop the cooking process. Let them cool for about 5 minutes before peeling.

Prepare the Filling: Once peeled, cut 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 smooth.

Make the Filling: Add mayonnaise, mustard, and vinegar to the mashed yolks. Stir until the mixture is creamy and smooth. Season with salt and pepper to taste.

Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg white halves.

Garnish and Serve: Sprinkle the tops of the deviled eggs with paprika and garnish with chopped chives or parsley if desired. Serve chilled.