Fill a large pot with enough water to cover the eggs by 1 inch once added. Bring the water to a low boil at around 200°F (93°C), then carefully place the eggs inside. Do not go above the recommended temperature, or the eggs could crack when added to the pot. Boil for 30 seconds, then place the lid on and reduce the heat to low. Cook at a low simmer for 12 minutes.

In a medium-sized bowl, add 4 cups of ice and 4 cups of water. Once the eggs are done cooking, transfer them to the ice bath and chill for 15 minutes.

Gently crack the sides and bottom of the eggshell and peel. Run under cool water to remove any excess shells.

Cut the eggs in half lengthwise and transfer the yolks to a medium-sized bowl. Use a fork to crumble the egg yolks. Mix in the mayonnaise, mustard, vinegar, salt, and pepper until smooth.

Transfer the filling mixture to a piping bag fitted with a large star tip. Pipe the mixture into each egg white half. Alternatively, you can spoon the mixture in.

Garnish with paprika and chives. Refrigerate until ready to serve.