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Place eggs gently in a stovetop pot of water. Add in 1 tbsp of vinegar, cover and bring to a boil. Once boiling, remove the pot from heat and keep it covered. Set the timer for 8 minutes.
Prep a bowl of cold, ice water and add in the other tbsp vinegar. Once timer goes off place eggs in bowl to chill before peeling. The vinegar will help them peel easier.
Add all the other ingredients to a bowl and mix well with a fork. Once eggs have chilled (minimum 5 minutes), peel and discard shells. Slice each egg in half and scoop out the yolk, mixing it into the bowl with the other ingredients.
Once well-combined, scoop out the mixture back into the egg whites. Top with sesame seeds, fresh dill or more seasoning. Will last in the fridge for 2-3 days.