Place eggs in single layer in large pot. Cover with cold water about 1 inch above eggs. Add pinch of salt. Bring to rolling boil over high heat. Remove from heat immediately when boiling. Cover pot with lid and let sit exactly 12 minutes.

Fill large bowl with cold water and lots of ice while eggs cook. After 12 minutes, transfer eggs to ice bath immediately using slotted spoon. Let sit at least 5 minutes until completely cold. This stops cooking and creates gap between shell and white for easy peeling.

Tap each egg all over to create fine cracks. Roll gently between hands to loosen shell. Start peeling from wider end where air pocket is. Rinse under cool water to remove shell bits. Pat dry with paper towel.

Slice each egg in half lengthwise with sharp knife. Wipe knife clean between cuts for neat presentation. Carefully remove yolks and place in mixing bowl. Arrange egg white halves on serving platter.

Mash egg yolks with fork until completely smooth - no lumps anywhere. This takes about 2 full minutes of mashing. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until silky smooth and creamy like thick frosting. Taste and adjust seasoning - add more vinegar for tang or more salt for flavor.

Spoon or pipe yolk mixture back into egg white halves. For rustic look use spoon. For elegant presentation use piping bag or ziplock bag with corner snipped off. Mound filling slightly in center of each half. Don't overfill or it gets messy.

Sprinkle each deviled egg with paprika. Add tiny bit of fresh chopped chives or parsley if desired. Refrigerate until ready to serve. Serve cold within 2 hours of taking out of fridge.