Boil the Eggs: Place the six large eggs in a pot and cover them with water. Bring it to a boil over medium heat, then cover and remove from heat. Let them sit for 12 minutes for perfect hard-boiled eggs.

Ice Bath: Transfer your boiled eggs to an ice bath right away. Leave them in the icy water for at least 5 minutes to cool completely and make peeling easier.

Peel the Eggs: Gently peel the cooled eggs under running water, if needed, to help remove the shells without damaging the whites. Cut each egg in half lengthwise and scoop out the yolks into a separate bowl.

Mix the Filling: Mash the yolks with the mayonnaise, Dijon mustard, salt, pepper, and optional white wine vinegar. Mix until creamy and smooth, adjusting seasonings to your taste.

Fill the Egg Whites: Spoon or pipe the luscious yolk mixture back into the halved egg whites. Sprinkle with paprika or your favorite toppings before serving.