Place eggs in a medium saucepan and cover with cold water. Bring to a rolling boil over high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes. Then, transfer eggs to a bowl of ice water to stop cooking and facilitate peeling.
Peel the cooled eggs carefully, then cut each egg in half lengthwise with a sharp knife. Gently remove the yolks and transfer them to a mixing bowl. Arrange the halved egg whites on a serving platter.
Mash the yolks with a fork until smooth, then add mayonnaise, mustard, vinegar or lemon juice, salt, and pepper. Mix thoroughly until the mixture is creamy and well combined. Adjust seasonings to taste.
6 large eggs
Use a spoon or piping bag to carefully fill each egg white half with the yolk mixture, mounding slightly for presentation. Ensure each half is evenly filled and tidy.
Sprinkle the filled eggs with paprika or chopped chives for garnish. Serve immediately or refrigerate for up to 2 hours before serving.
6 large eggs
