Start with the right eggs: If possible, use eggs that are at least 5–7 days old. They peel more easily than very fresh eggs.

Boil the water first: Fill a medium pot with enough water to cover the eggs by about an inch. Bring to a gentle boil over medium-high heat.

Add the eggs carefully: Lower the eggs into the boiling water with a slotted spoon. Keep the water at a steady, gentle boil—not a vigorous one.

Set the timer: Cook for 11–12 minutes for fully set yolks that are still tender and bright.

Shock in ice water: Immediately transfer eggs to an ice bath. Let them cool for at least 10 minutes to stop cooking and make peeling easier.

Crack and peel: Gently tap the eggs all over, then peel under running water. Start at the wider end where the air pocket is—shells usually release easier there.

Halve and separate: Slice eggs lengthwise. Carefully pop out the yolks into a bowl, and place the whites on a platter.

Mash the yolks: Use a fork to break them down until very fine. For extra-smooth filling, press yolks through a fine-mesh sieve.

Mix the filling: Add mayonnaise, Dijon, vinegar, salt, pepper, and garlic powder (if using). Stir until smooth and creamy. Taste and adjust—more salt for flavor, more vinegar for brightness, or a touch more mayo for creaminess.

Fill the whites: Spoon or pipe the yolk mixture into the egg whites. A piping bag with a star tip gives a classic look, but a spoon works perfectly.

Garnish: Dust lightly with paprika. Add chives or dill if you like a fresh pop of color and flavor.

Chill before serving: Refrigerate for at least 20–30 minutes so the flavors meld and the filling firms up slightly.