Boil the eggs the easy way. Place eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a full rolling boil over medium-high heat. Once boiling, cover, turn off the heat, and let sit for 12 minutes.

Shock for easy peeling. Transfer eggs to an ice bath and cool for 10 minutes. This stops the cooking and helps release the shells.

Peel with care. Gently crack the shells all over and peel under running water, starting at the wider end where the air pocket is. Pat dry.

Slice and separate. Halve the eggs lengthwise. Pop out the yolks into a bowl and set the whites on a platter.

Make the filling. Mash yolks with a fork until fine and crumbly. Add mayonnaise, Dijon, and vinegar. Start with 1/3 cup mayo, 1 teaspoon Dijon, and 1 teaspoon vinegar, then adjust. Season with salt and pepper.

Mix until smooth. For a silky texture, mash well with a fork or use a small whisk. If you want extra-fluffy filling, press the mixture through a fine mesh sieve before seasoning.

Taste and tweak. Add a pinch more salt, an extra splash of vinegar for brightness, or a dash of hot sauce if you like heat. The filling should be creamy and tangy, not stiff or bland.

Fill the egg whites. Spoon the filling into the whites or pipe it using a zip-top bag with a corner snipped off. Aim for a gentle mound without overfilling.

Garnish and serve. Dust with paprika for color and sprinkle with chopped chives or parsley. Serve chilled or at cool room temperature.