Place the fresh, high-quality eggs in a single layer in a medium saucepan. Fill the pan with enough water to cover the eggs by about an inch. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pan, reduce the heat to low, and simmer for exactly 12 minutes.

Immediately after 12 minutes, transfer the eggs to an ice bath using a slotted spoon. Let the eggs chill for about 5 minutes.

Once cooled, gently tap the eggs on a hard surface to crack the shells. Carefully peel each egg under running cold water and slice each egg in half lengthwise.

In the bowl with the egg yolks, add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mash the yolks and mix until smooth and creamy.

Using a spoon or a piping bag, carefully fill the hollowed-out egg whites with the yolk mixture.

Finally, sprinkle each filled egg with paprika and garnish with chopped fresh chives. Chill in the refrigerator for at least 30 minutes before serving.