Cook the eggs: Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil over medium heat. Once boiling, cover, remove from heat, and let sit for 12 minutes.

Cool and peel: Transfer eggs to an ice bath for at least 5 minutes. Crack each egg and peel under cool running water for easier release.

Halve and separate: Slice eggs lengthwise. Gently pop out the yolks into a mixing bowl and place the whites on a platter.

Make the filling: Mash yolks with a fork until fine and crumbly. Add mayonnaise, Dijon, vinegar, garlic powder (if using), and a pinch of salt and pepper. Mix until very smooth and creamy. Taste and adjust seasoning.

Optional upgrades: Fold in minced pickles, jalapeño, or bacon for extra texture and flavor. Keep add-ins small so they pipe or spoon neatly.

Fill the whites: Spoon or pipe the yolk mixture into the egg white halves. A zip-top bag with the corner snipped works well as a quick piping bag.

Finish and serve: Dust with smoked paprika and sprinkle with chopped chives or dill. Serve chilled or at cool room temperature.