Place eggs in a single layer in a medium saucepan. Cover with cold water by at least 1 inch. Bring to a full boil, reduce to a gentle boil, and cook for 12 minutes.
Transfer immediately to a large bowl of ice water. Cool for 10 minutes. Peel each egg under cold running water, starting from the wide end.
Slice each egg in half lengthwise. Press yolks into a medium mixing bowl. Arrange whites cut-side up on a serving plate or deviled egg tray.
Mash yolks with a fork until completely dry and crumb-like with no chunks remaining.
Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until completely smooth. Taste and adjust salt.
Transfer filling to a zip-lock bag, snip one corner, and pipe into each egg white half, mounding slightly above the rim.
Dust each filled egg with paprika and scatter chives on top. Serve immediately or cover and refrigerate for up to 24 hours.
