Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon carefully lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs, drain the hot water and then cover the eggs with cold water until cooled.

Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, vinegar, and salt and pepper to taste, and mix with a fork until well combined.

Using a pastry bag (or small spoon), fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with smoked paprika (and/or fresh dill) to garnish.