Place eggs in a single layer in a saucepan and cover with cold water by one inch; bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10 minutes.

Drain the eggs, transfer them to an ice bath, and let cool completely for at least 5 minutes before carefully peeling under cold running water.

Halve the peeled eggs lengthwise, gently scoop out the yolks into a medium bowl, and arrange the whites on a serving platter.

Mash the yolks with a fork until smooth, then stir in mayonnaise, mustard, vinegar, salt, and pepper until well combined.

Spoon or pipe the yolk mixture evenly into the egg white halves, then garnish with paprika and any optional toppings.