Cover eggs with cold water by 1 inch in large pot. Boil over high; remove from heat, cover, and stand 12 minutes.

Cool completely in ice bath, about 10 minutes; carefully peel.

Halve lengthwise; carefully remove yolks to medium bowl. Arrange whites on platter.

Fork-mash yolks smooth; mix in mayonnaise, mustard, vinegar, salt, and pepper until creamy.

Spoon or pipe filling into whites; use star tip for decoration if desired.

Garnish with paprika, herbs, and red pepper; refrigerate until serving.