Step 1: Place eggs in a single layer in a saucepan and cover with enough water that there's 1 inch of water above the eggs.
Step 2: Heat the pot on high heat and bring the water to a full rolling boil.
Step 3: Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.
Step 4: Prepare an ice bath. Transfer the eggs to the ice water and let sit for 10 minutes.
Step 5: Gently crack and peel the eggs under cool running water. Pat dry with a paper towel.
Step 6: Slice the eggs in half lengthwise, removing the yolks to a medium bowl and placing the whites on a serving platter.
Step 7: Mash the yolks into a fine crumble using a fork. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth.
Step 8: Evenly distribute the yolk mixture into the egg white cavities using a spoon or a piping bag.
Step 9: Sprinkle with smoked paprika and top with fresh chives if desired. Serve immediately or chill.