Place the eggs in a single layer in a large saucepan and cover with cold water by 1 inch.

Bring the water to a rolling boil over high heat, then remove the pan from the heat, cover, and let the eggs sit for 12 minutes.

Transfer the eggs to a bowl of ice water and let them sit for at least 5 minutes, until completely cool.

Peel the eggs under cool running water, then slice each one in half lengthwise and pop the yolks into a bowl.

Mash the yolks with a fork until no lumps remain, then stir in the mayonnaise, Dijon mustard, vinegar, salt and pepper until smooth.

Cover the egg white halves tightly with plastic wrap and spoon the yolk filling into a separate airtight container or a zip top bag with the air pressed out.

Refrigerate both overnight, up to 2 days, so the party morning is just assembly.

About an hour before serving, snip a corner off the filling bag and pipe the mixture back into the whites, mounding it slightly above the rim.

Dust with paprika and scatter the chives over the top, then chill until ready to serve.