Cut eggs in half and remove the yolks. Place egg whites on a plate and yolks in a bowl.
Mash yolks with a fork until finely mashed. Add mayonnaise, vinegar, mustard, and salt and pepper. Mix together.
Divide filling back into egg halves either using a spoon or a pastry bag. Sprinkle with paprika and fresh cut chives.
Notes
To make ahead of time:If you make them the same day, just cover and refrigerate until serving time. I always wait to add paprika and chives until I am ready to serve the eggs.To make more than a day ahead of time, keep the filling and eggs separate and refrigerated. Fill the eggs when you are ready to serve and add garnish.