Place 12 large eggs in a single layer in a large saucepan.

Cover the eggs with cold water by 1 inch.

Add 1 teaspoon salt to the water.

Bring the water to a rolling boil over high heat.

Once boiling, cover the pan and turn off the heat.

Leave the eggs in the hot water for 12 minutes.

Prepare an ice bath while the eggs cook.

Transfer the eggs to the ice bath and let them cool for 10 minutes.

Peel the eggs under cool running water, starting at the wide end.

Pat the peeled eggs dry with a paper towel.

Slice each egg lengthwise using a sharp knife.

Remove the yolks and place them in a mixing bowl.

Mash the yolks with a fork until completely crumbly.

Add 1/2 cup mayonnaise to the yolks.

Add 1 teaspoon yellow mustard and 1 teaspoon white vinegar.

Add 1/4 teaspoon fine sea salt, 1/8 teaspoon black pepper, and 1/4 teaspoon smoked paprika.

Mix until the filling is smooth and evenly combined.

Taste the filling and adjust seasoning if needed.

Transfer the filling to a piping bag or zip-top bag with the corner snipped.

Pipe the filling evenly into the egg white halves.

Sprinkle additional smoked paprika over the tops.

Garnish with minced chives if using.

Chill the deviled eggs for at least 30 minutes before serving.