Place eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit 12 minutes.

Drain and cool under cold water. Peel and slice in half lengthwise.

Remove yolks and mash them in a bowl with mayo, mustard, vinegar, salt, pepper, and smoked paprika.

Spoon or pipe the filling back into the whites.

Sprinkle with smoked paprika; refrigerate 30 minutes before serving.