Boil the eggs. Place the eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat, then cover, turn off the heat, and let sit for 12 minutes.

Chill quickly. Transfer the eggs to an ice bath and cool for at least 10 minutes. This helps prevent green rings around the yolks and makes peeling easier.

Peel with care. Tap each egg gently to crack the shell, then peel under running water. Pat dry with a paper towel so the whites aren’t slippery.

Halve and separate. Slice each egg lengthwise. Pop the yolks into a mixing bowl and set the whites on a platter.

Make the filling. Mash the yolks with a fork until fine and crumbly. Add mayonnaise, Dijon, vinegar, salt, and pepper. Mix until smooth and creamy. If it feels stiff, add a bit more mayo or a splash of water to loosen.

Taste and tweak. Adjust seasoning. For a classic profile, keep it simple: a pinch more salt, a little extra mustard for zing, or a tiny splash more vinegar for brightness.

Pipe or spoon. Spoon the filling into the egg whites, or use a zip-top bag with the corner snipped for a neat swirl. Fill generously, mounding slightly.

Garnish. Dust with paprika. Add optional minced chives or a tiny slice of cornichon for flair.

Chill before serving. Refrigerate for at least 30 minutes so the flavors meld and the filling sets.