Place large eggs in a saucepan and cover them with cold water. Bring to a rolling boil, then remove from heat and cover for 12–14 minutes.

Fill a large bowl with ice and cold water to create an ice bath.

Transfer eggs into the ice bath with a slotted spoon. Chill for 10–15 minutes.

Gently tap each egg on the countertop, then peel under running cold water.

Slice each egg in half lengthwise and remove yolks to a mixing bowl.

Mash yolks until crumbly, then mix in mayonnaise, Dijon mustard, vinegar, relish, salt, and pepper.

Blend until creamy; adjust consistency with more mayo if too thick.

Taste and adjust seasoning if needed before filling the egg whites.

Spoon or pipe the filling into egg white halves and garnish with paprika.

Chill filled eggs in the refrigerator for at least 30 minutes before serving.

Arrange chilled deviled eggs on a platter and serve as an appetizer or snack.