Place the eggs in a saucepan and add enough water to cover them. Bring the water to a boil over medium-high heat.

Once the water is boiling, reduce the heat to low and let the eggs simmer for about 9-12 minutes.

Remove the eggs from the saucepan and immediately transfer them to a bowl of ice water to cool and stop the cooking process.

Once the eggs are cool, gently tap them on a hard surface to crack the shell. Peel the eggs under cool running water to make peeling easier.

Cut the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a separate bowl and set the egg white halves aside.

Mash the egg yolks with a fork until they are crumbled into small pieces.

Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until the filling is smooth and creamy.

Using a spoon or a piping bag, fill each egg white half with the yolk mixture.

Optional: Sprinkle the deviled eggs with a pinch of paprika or garnish with chopped fresh herbs like chives or parsley for added flavor and presentation.

Arrange the deviled eggs on a serving platter and refrigerate until ready to serve.