Deviled eggs (American-style stuffed eggs)

Steps

1. Bring a pot of water to a boil, using enough water to cover the eggs. Gently lower the eggs in with a spoon, reduce the heat to a gentle simmer, and cook for 12 minutes. Prepare a bowl of ice water.
2. Transfer the eggs to the ice water and let them chill for 10 minutes, until completely cold to the center.
3. Crack the shells by gently tapping each egg on the counter and rolling it, then peel under a thin stream of cool water starting from the wider end, where the air pocket sits.
4. Slice the eggs in half lengthwise with a thin knife, wiping the blade clean between cuts. Slip the yolks into a bowl and arrange the whites on a serving platter.
5. Mash the yolks with a fork until finely crumbled, or press them through a fine-mesh sieve. Add the mayonnaise, mustard, vinegar, salt, and pepper, then whisk until the filling is silky and creamy. Taste and adjust seasoning.
6. Transfer the filling to a piping bag fitted with a star tip, or a resealable freezer bag with one corner snipped off, and pipe a generous rosette into each egg white half.
7. Dust with paprika and sprinkle with chives. Chill in the refrigerator for at least 30 minutes and serve cold.