Step 1: Gently place eggs in a single layer in a saucepan. Cover with cold water by about an inch. Add a pinch of salt to the water.
Step 2: Bring water to a rolling boil over high heat. As soon as it boils, turn off heat, cover, and let eggs sit for exactly 12 minutes.
Step 3: Prepare an ice bath. Transfer eggs from hot water to ice bath and cool for 5-10 minutes. This stops cooking and aids peeling.
Step 4: Tap and roll cooled eggs to crack shells, then peel under cool running water. Slice each egg in half lengthwise and scoop yolks into a medium bowl. Place egg white halves on a serving platter.
Step 5: Add mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and optional hot sauce/cayenne to the yolks. Mash yolks with a fork until smooth, then stir until creamy and well combined. Taste and adjust seasonings.
Step 6: Transfer yolk mixture to a piping bag with a star tip (or a zip-top bag with a snipped corner). Pipe the filling neatly into the hollows of the egg white halves.
Step 7: Garnish each deviled egg with a sprinkle of paprika and finely chopped chives or parsley, if desired. Serve immediately or chill until ready to serve.