Step 1: Place eggs in a single layer in a saucepan and cover with enough water that there is 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, cover the pan with a lid, and let the eggs sit in the hot water for exactly 12 minutes.
Step 4: Prepare an ice bath while the eggs sit. Once the 12 minutes are up, transfer the eggs to the ice bath for 10 minutes.
Step 5: Gently crack and peel the eggs under cool running water, then pat them dry with a paper towel.
Step 6: Slice each egg in half lengthwise. Carefully remove the yolks and place them into a bowl, setting the whites aside on a serving platter.
Step 7: Mash the yolks with a fork or press through a sieve. Add mayonnaise, both mustards, vinegar, salt, and pepper. Mix until completely smooth.
Step 8: Spoon or pipe the yolk mixture back into the centers of the egg whites.
Step 9: Sprinkle with paprika and garnish with fresh chives before serving.