Begin by placing fresh, large eggs in a steamer basket set over simmering water. Cover and steam the eggs for 12 minutes.

Once done, immediately transfer the eggs to an ice bath for about 5-10 minutes to halt cooking.

Carefully peel the cooled eggs and slice each egg in half lengthwise.

Scoop the yolks into a medium-sized mixing bowl while keeping the whites intact.

In the bowl with the yolks, add mayo, Dijon mustard, and vinegar. Season with salt and pepper, and blend until smooth.

Carefully fill each egg white half with the yolk mixture using a small spoon or piping bag.

Dust the filled deviled eggs with paprika for a festive touch.

Refrigerate for at least 30 minutes to allow flavors to meld before serving.