Simple and creamy classic deviled eggs, a crowd-pleasing appetizer perfect for parties, picnics, and holiday gatherings.

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Place eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10-12 minutes.
Drain the eggs and transfer them to a bowl of ice water to cool completely.
Peel the cooled eggs and slice them in half lengthwise.
Remove the yolks and place them in a small bowl. Mash the yolks with a fork.
Add mayonnaise, Dijon mustard, vinegar, salt, and pepper to the mashed yolks and mix until smooth.
Spoon or pipe the yolk mixture back into the egg white halves.
Sprinkle with paprika before serving.