Start by bringing a pot of water to a rolling boil and carefully add large eggs. Cook for 14 minutes.

Prepare an ice bath with ice and cold water. Transfer the eggs to cool down for about 5–10 minutes.

Tap each egg on a countertop to crack and peel under running water. Slice each egg in half lengthwise.

In a mixing bowl, add yolks, mayonnaise, mustard, vinegar, salt, and pepper. Mash until smooth.

Fill the cavities of the egg whites with yolk mixture using a spoon or piping bag.

Sprinkle paprika over the filled eggs, arrange on a platter, and refrigerate until serving.