Boil the eggs. Place the eggs in a single layer in a large pot and cover with cold water by about one inch. Bring to a full rolling boil over medium-high heat.
Steep off the heat. As soon as the water boils, remove the pot from the heat, cover tightly with a lid, and let the eggs sit undisturbed for 12 minutes.
Ice bath the eggs. Transfer the cooked eggs to a large bowl of ice water and let them cool completely for 10 to 15 minutes. Gently tap and peel off the shells.
Halve and separate. Slice each egg in half lengthwise and carefully pop the yolks into a medium bowl. Set the white halves on a platter.
Mash the yolks. Mash the yolks with a fork until fine and crumbly with no large lumps remaining.
Make the filling. Add the mayonnaise, Dijon mustard, white wine vinegar, salt, and white pepper to the yolks. Stir vigorously until completely smooth and creamy.
Fill and garnish. Spoon or pipe the filling into the center of each egg white half. Sprinkle with paprika and top with fresh dill, chives, green onions, or parsley before serving.