Bring a medium saucepan of water to a full rolling boil over high heat. Using a slotted spoon, gently lower the eggs one at a time into the boiling water. Reduce heat to maintain a gentle boil and cook for exactly 11 minutes.

While the eggs cook, prepare an ice bath by filling a large bowl with cold water and a generous amount of ice. When the eggs are done, immediately transfer them to the ice bath using a slotted spoon. Let them chill for at least 10–12 minutes.

Peel the eggs under a gentle stream of cold running water, starting from the wide end where the air pocket sits. Pat each egg completely dry with paper towels.

Halve each egg lengthwise with a sharp knife. Pop the yolks out into a medium mixing bowl and arrange the whites cut-side-up on your serving platter or a clean baking sheet.

To the yolks, add the mayonnaise, Dijon mustard, white wine vinegar, cayenne pepper, a pinch of kosher salt, and a few cracks of black pepper. Mash with a fork until completely smooth, or blend in a small food processor for an ultra-silky filling. Taste and adjust seasoning — the filling should taste bright, creamy, and well-seasoned.

Transfer the filling to a piping bag fitted with a large star tip (or use a zip-lock bag with one corner snipped off). Pipe the filling into each egg white half in a generous swirl, mounding it slightly above the rim.

Dust the filled eggs with smoked paprika and finish with a sprinkle of fresh chives. Serve immediately or refrigerate uncovered for up to 2 hours before serving.