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Place eggs in a saucepan and cover with cold salted water. Bring to a boil, then reduce heat and simmer until hard-cooked, 10 to 12 minutes. Drain and cool in an ice bath. Once cool, peel hard boiled eggs. Slice eggs in half lengthwise and scoop out yolks.
Mash yolks with vinegar, mayonnaise, mustard, salt, and pepper until smooth. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
Carefully put egg yolk mixture back into egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Refrigerate until ready to serve.