Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a full boil over medium-high heat. Once boiling, cover, remove from heat, and let sit exactly 11 minutes.

Transfer eggs immediately to an ice bath. Leave for at least 5 minutes — this stops cooking and makes peeling dramatically easier.

Peel eggs under running water. Slice in half lengthwise. Pop yolks into a bowl and arrange whites on a serving plate.

Mash yolks with a fork until smooth. Add mayo, Dijon, and vinegar. Mix until completely creamy. Season generously with salt and white pepper. For extra smoothness, press through a fine mesh sieve.

Transfer filling to a piping bag or zip-lock bag with a corner snipped. Pipe swirls generously into each egg white half.

Dust with smoked paprika and top with chives. For Bacon Variation: add crumbled crispy bacon. For Spicy Variation: add a drop of sriracha and a thin jalapeño round. Serve immediately or refrigerate up to 24 hours.