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

Bring to a rolling boil, then cover, remove from heat, and let stand 12 minutes: the whites will be fully set with no gray ring around the yolk.

Drain and transfer to a bowl of ice water for 10 minutes until cool.

Peel under running water, pat dry, and slice each egg in half lengthwise.

Scoop the yolks into a small bowl, keeping the whites intact on a plate.

Mash the yolks smooth, then stir in mayonnaise, Dijon, vinegar, salt and pepper until the filling holds a soft peak on the fork.

If tinting, swirl the peeled whites briefly in beet or turmeric water, then pat dry before filling.

Spoon or pipe the yolk filling back into the whites, mounding it slightly above the rim.

Dust with paprika, scatter with chives, and chill at least 30 minutes so the filling firms up before serving.