Boil the Eggs: Place your large eggs in a saucepan, cover with cold water, and bring to a rolling boil for about 10 minutes.

Steam the Eggs: Once boiling, cover the saucepan, remove from heat, and let sit for 10 to 12 minutes.

Ice Bath Cooling: Prepare an ice bath by filling a bowl with ice and cold water, then cool the eggs for about 5 minutes.

Peel the Eggs: Tap the eggs on a hard surface and peel starting from the wider end.

Separate Yolks: Slice each egg in half lengthwise, remove the yolks and place them in a bowl.

Make the Filling: Mash yolks with a fork, add mayonnaise, mustard, vinegar, and seasonings, blending until creamy.

Fill the Egg Whites: Use a spoon or piping bag to fill the egg whites with the yolk mixture.

Garnish and Serve: Sprinkle paprika over each filled egg before serving.