1. Place the eggs in a single layer in a saucepan and cover with cold water by about an inch.
2. Bring the water to a rolling boil over medium-high heat, then cover the pot and remove it from heat. Let the eggs sit, covered, for 12 minutes.
3. Drain the hot water and immediately transfer eggs to a bowl of ice water to stop cooking. Let them chill for at least 5 minutes to make peeling easier.
4. Carefully peel the eggs under running water, then slice each egg in half lengthwise.
5. Gently scoop out the yolks into a medium bowl and set the whites aside on a serving platter.
6. Add mayonnaise, Dijon mustard, vinegar (or lemon juice), salt, pepper, smoked paprika, and optional cayenne to the yolks.
7. Mash and mix the yolk mixture until smooth and creamy. A fork or small whisk works well here—Nonna Rosa always said the secret is in the texture.
8. Use a spoon or piping bag to fill each egg white half with the yolk mixture, creating a neat, generous mound.
9. Sprinkle a pinch of smoked paprika and some chopped chives or parsley over the top for color and a fresh touch.
10. Chill the deviled eggs for at least 15 minutes before serving to let the flavors meld.

One thing I learned during my travels through Italy and Spain is that timing and presentation make all the difference. Serving these chilled and garnished beautifully always impresses guests, just like a market-fresh dish from a Mediterranean trattoria.