Place six eggs into a medium saucepan. Add two teaspoons of salt, two teaspoons of vinegar, and cold water covering eggs by two inches. Bring to a rolling boil over high heat, then cook for exactly seven minutes.

Transfer hot eggs with a slotted spoon directly into an ice water bath. Let them chill for ten minutes to stop internal cooking and loosen outer shells.

Gently tap eggs on your counter and peel shells under cool running water. Slice each egg in half lengthwise with a sharp knife and pop yolks into a mixing bowl.

Mash yolks with mayonnaise, Dijon mustard, one teaspoon of vinegar, salt, and black pepper. Press mixture through a fine mesh sieve for a lump-free texture.

Spoon silky filling into a piping bag with an open star tip. Pipe swirls into egg white halves and garnish with a dusting of paprika and black pepper. Serve chilled.