Add the eggs to a covered pot of water and bring to a rolling boil. Remove the pot from the heat and leave covered for 12 minutes.
Shock in ice water to loosen the shells. Peel and rinse to clean.
Halve the eggs lengthwise and reserve the yolks in a bowl. Add the mayonnaise, vinegar and mustard. Stir to combine.
Stuff the mixture into the egg white halves. Garnish with paprika and serve.