Bring a medium saucepan of water to a full rolling boil over high heat. Using a slotted spoon, gently lower the eggs into the boiling water one at a time.

Reduce heat to a gentle boil and cook the eggs for exactly 11 minutes.

While the eggs cook, prepare an ice bath by filling a large bowl with cold water and a generous amount of ice. When the timer goes off, transfer the eggs immediately to the ice bath and let them sit for at least 10 minutes to stop the cooking and chill completely.

Gently tap each egg all over on the counter to crack the shell, then peel under a thin stream of cool running water. The water helps get under the membrane for clean, smooth whites.

Pat the peeled eggs dry with a paper towel. Slice each egg in half lengthwise with a sharp knife.

Pop the yolks out into a medium mixing bowl and arrange the whites cut-side up on your serving platter.

Add the mayonnaise, yellow mustard, white wine vinegar, salt, pepper, and 1/4 teaspoon sweet paprika to the bowl with the yolks.

Mash and mix vigorously with a fork until completely smooth and creamy. For an ultra-silky filling, press the mixture through a fine mesh strainer. Taste and adjust seasoning — add a pinch more salt, a drop more vinegar, or a touch more mustard as needed.

The filling should be creamy and hold its shape when piped but not stiff. If it feels too thick, add 1/2 teaspoon more mayo and mix again.

Spoon the filling into a zip-lock bag (or piping bag fitted with a star tip). Press the filling into one corner, then snip off a small piece of the corner with scissors.

Pipe the filling generously into each egg white half, making a slight mound above the rim of the white.

Dust the finished eggs generously with the remaining sweet paprika. Top with sliced fresh chives if desired. Serve immediately or refrigerate covered for up to 2 hours before serving.