Boil the Eggs : Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring water to a rolling boil over medium-high heat. Once boiling, cover the pan and remove from heat. Let eggs sit for 12 minutes. Drain and transfer eggs to a bowl of ice water to cool for 5–10 minutes.

Prepare the Yolks : Peel the cooled eggs and slice each egg in half lengthwise. Carefully remove yolks and place in a medium bowl.

Make the Filling : Mash yolks with a fork until smooth. Add mayonnaise, Dijon mustard, vinegar, salt, pepper, and smoked paprika. Mix until creamy and well combined.

Assemble the Deviled Eggs : Spoon or pipe yolk mixture into each egg white half. Sprinkle lightly with additional smoked paprika and garnish with chopped chives.