Place eggs in a single layer in a saucepan and cover with water by about 1 inch. Bring to a boil over medium-high heat.
Once boiling, cover the pan, remove from heat, and let the eggs sit for 10–12 minutes.
Transfer eggs to a bowl of ice water and let cool for 10 minutes. Peel carefully.
Slice eggs in half lengthwise and remove yolks to a medium bowl.
Mash the yolks with a fork until fine and crumbly.
Add mayonnaise, mustard, vinegar, salt, and pepper. Stir until smooth and creamy.
Spoon or pipe the yolk mixture back into the egg whites.
Sprinkle with paprika and garnish with dill or chives if desired.
Chill until ready to serve.