Boil the Eggs: Place 12 large eggs in a large saucepan and cover them with cold water, ensuring the water is 1 inch above the eggs. Bring to a rolling boil, then immediately turn off the heat, cover, and let sit for 12-14 minutes.

Chill the Eggs: Transfer the boiled eggs to an ice bath for 5-10 minutes to stop the cooking process.

Prepare the Filling: Halve the peeled eggs lengthwise and scoop the yolks into a mixing bowl. Mash the yolks until smooth, then add ½ cup full-fat mayonnaise, 2 tbsp Dijon mustard, 1 tbsp vinegar, ½ tsp salt, and ¼ tsp black pepper. Mix until smooth and creamy.

Fill the Egg Whites: Use a spoon or piping bag to fill the egg white halves with the yolk mixture.

Garnish: Sprinkle with paprika and add any optional garnishes.

Chill Before Serving: Place your filled deviled eggs in the refrigerator for at least 30 minutes.