Bring a large pot of water to a rolling boil. Carefully lower eggs into boiling water using a slotted spoon, reduce heat to medium-high, and cook for 12 minutes.

Prepare an ice bath in a large bowl. Transfer cooked eggs immediately to the ice bath and let sit for 10 minutes to stop the cooking process.

Peel the eggs carefully under cool running water. Slice each egg in half lengthwise and gently remove the yolks, placing them in a medium bowl.

Mash the yolks with a fork until no lumps remain. Add mayonnaise, Dijon mustard, vinegar, sugar, salt, and pepper, and mix until smooth and creamy.

Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with paprika and garnish with chopped chives. Refrigerate until ready to serve.