Classic deviled eggs made with a creamy, tangy filling—perfect as an appetizer or party snack.

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Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
Once boiling, remove from heat and cover. Let sit for 10-12 minutes.
Drain and transfer eggs to a bowl of ice water. Let cool for 5 minutes.
Peel the eggs and slice them in half lengthwise.
Remove yolks and place them in a bowl. Mash with a fork.
Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks. Mix until smooth.
Spoon or pipe the filling back into the egg whites.
Sprinkle with paprika and serve.