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 let stand for 10-12 minutes.

Drain hot water and immediately transfer eggs to an ice bath for 5 minutes, then crack and peel the eggs under cold running water.

Cut each egg in half lengthwise and carefully scoop out the yolks into a small bowl; mash the yolks with a fork until they are finely crumbled.

Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks; mix until the filling is smooth and creamy.

Spoon the yolk mixture into a piping bag and fill the egg white halves; alternatively, use a small spoon to fill each half.

Arrange the deviled eggs on a platter, cover lightly, and chill for at least 30 minutes before serving; garnish with a sprinkle of paprika if desired.