Place the eggs in a pot and cover with cold water, ensuring they are submerged by about 2.5 cm. Bring the water to a gentle boil over medium heat, listening for a soft bubbling sound.
Once boiling, turn off the heat, cover the pot, and let the eggs sit undisturbed for 10 minutes. During this time, they cook evenly and develop firm yolks without green rings.
Transfer the eggs immediately into an ice bath to stop the cooking process and make peeling easier. Chill for at least 10 minutes until completely cooled.
Gently crack the eggshells and peel away the shells under cold running water, taking care to keep the whites intact. Pat dry with a paper towel.
Slice each egg in half lengthwise with a sharp knife, then carefully scoop out the yolks into a mixing bowl, leaving the whites intact on the platter.
Mash the yolks with a fork until smooth and creamy. Add mayonnaise, Dijon mustard, smoked paprika, a splash of vinegar, and a pinch of salt and pepper. Mix thoroughly until the filling is smooth and well combined.
Fit a piping bag with a decorative tip or use a small spoon to fill each egg white half with the yolk mixture, creating a neat, mounded top.
Garnish the filled eggs with chopped chives, a sprinkle of paprika, or your favorite herbs for color and extra flavor. Chill for 15-20 minutes to let the flavors meld.
Serve the deviled eggs at room temperature or slightly chilled, with an appealing presentation. The creamy filling should be rich, smoky, and beautifully topped.
