Place eggs in a large saucepan and cover with 1 to 2 inches of water. Bring to a rolling boil over high heat.

Once boiling, cover the saucepan with a lid, remove from heat, and let stand for 12 minutes.

Prepare an ice water bath in a large bowl.

After 12 minutes, transfer the eggs to the ice water bath to cool for about 5 minutes, then peel the eggs.

Slice the eggs in half lengthwise and gently remove the yolks to a mixing bowl.

Add mayonnaise, white vinegar, yellow mustard, salt, and pepper to the yolks and mash until smooth and creamy.

Spoon or pipe the yolk mixture back into the egg white halves.

Garnish each deviled egg with a sprinkle of paprika.

Chill in the refrigerator for at least 30 minutes before serving.