Place eggs in a saucepan and cover with water. Bring to a boil, then simmer gently until eggs are fully cooked.

Transfer eggs to cold water immediately. Let them cool completely before peeling to avoid cracking.

Gently peel eggs under running water. This helps remove shells easily and keeps whites smooth.

Cut each egg in half lengthwise using a sharp knife. Remove yolks carefully into a bowl.

Use a fork to mash yolks until crumb-free. This creates a smooth base for filling.

Add mayonnaise, mustard, vinegar, salt and pepper. Mix until creamy and smooth.

Taste the filling and adjust seasoning if needed. Balance creaminess and tang carefully.

Spoon or pipe the yolk mixture into egg whites evenly for neat presentation.

Sprinkle paprika and fresh herbs on top. This adds color and extra flavor.

Refrigerate deviled eggs for at least thirty minutes before serving for best taste.