Place eggs in saucepan, cover with cold water and heat gently. Bring to steady boil to cook eggs evenly without cracking.

Turn off heat, cover pan and let eggs sit. Keep them in hot water twelve minutes for fully cooked golden yolks.

Move eggs to ice water bowl. Chilling stops cooking, protects texture and makes shells loosen easily for smooth peeling.

Tap eggs gently, then peel under running water. Remove all shell pieces and keep eggs whole, smooth and neat.

Slice eggs lengthwise with sharp knife. Carefully lift yolks into bowl, leaving whites ready for creamy deviled filling.

Mash yolks using fork until fine crumbs form. The smoother the yolks, the creamier and lighter your deviled egg filling.

Add mayonnaise, Dijon mustard, vinegar, salt and pepper. Stir until smooth, fluffy, and fully blended with no lumps remaining.

Spoon or pipe filling into egg whites. Make nice swirls or mounds so eggs look pretty and inviting on platter.

Sprinkle paprika lightly and add chopped chives if desired. Garnish adds color and a fresh look guests really enjoy.

Chill eggs in refrigerator before serving. Cooling lets flavors blend and keeps filling firm, fresh and food safe for events.