Start by placing large eggs in a saucepan, ensuring they are covered with cold water by at least an inch. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let it sit for 10-12 minutes. Transfer the eggs to an ice bath to cool for about 5 minutes.

Once the eggs are cooled, gently tap them on a hard surface to crack the shell and carefully peel each egg. Slice the eggs in half lengthwise and place the yolks in a mixing bowl, leaving the whites intact.

Using a fork, mash the egg yolks until fine and crumbly. Add the mayonnaise, Dijon mustard, vinegar, and a sprinkle of salt and pepper. Mix until smooth and creamy, adjusting seasoning as necessary.

Fill the egg white halves using a spoon or piping the yolk mixture into each half for a polished look.

Sprinkle paprika on top for color and smokiness. Optionally, add green food coloring to the yolk mixture before filling.

Chill the filled eggs in the refrigerator for at least 30 minutes before serving to meld the flavors.