Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 9–12 minutes until hard-boiled.
Drain the hot water and transfer eggs to a bowl of ice water; chill for at least 5 minutes to stop cooking and make peeling easier.
Peel the cooled eggs, cut each egg in half lengthwise, and transfer the yolks to a mixing bowl. Arrange the egg white halves on a serving platter.
Mash the yolks with a fork until crumbly. Stir in the mayonnaise, yellow mustard, and white vinegar until smooth. Season with salt and black pepper to taste.
Spoon or pipe the yolk mixture into each egg white half, dividing evenly.
Sprinkle the filled eggs with paprika and chill until ready to serve.
