Place eggs in a single layer in a saucepan and cover with cold water by one inch. Bring water to a boil, then immediately remove from heat, cover, and let stand for 10-12 minutes.

Drain the hot water and transfer the eggs to an ice bath to cool completely for about 5 minutes. This helps prevent a green ring around the yolk.

Once cooled, carefully peel the eggs under cold running water to remove the shells.

Slice each peeled egg in half lengthwise and carefully scoop the cooked yolks into a small bowl. Arrange the egg white halves on a serving platter.

Mash the egg yolks with a fork until smooth, then add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper, mixing until creamy and well combined.

Spoon or pipe the yolk mixture back into the egg white halves. For a neater presentation, use a piping bag with a star tip.

Garnish the deviled eggs with a sprinkle of paprika and a bit of fresh chopped dill. Serve immediately or chill until ready to serve.