Place 12 large eggs in a single layer in a medium saucepan and add cold water to cover by about 1 inch (2.5 cm). Bring to a rolling boil over high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes for fully set yolks. After 10 minutes, transfer eggs to a bowl of ice water and chill at least 10 minutes to stop cooking and make peeling easier.

Peel and halve

Carefully crack and peel the cooled eggs under running water or in the ice bath. Pat dry with a towel. Slice each egg lengthwise and gently remove yolks to a medium mixing bowl. Place the egg white halves on a serving platter or tray.

Prepare the yolk mixture

Mash the yolks with a fork until very smooth. Add 1 cup mayonnaise, 2 tbs Dijon mustard, 1 tsp white wine vinegar, and 1 tsp yellow mustard (if using). Stir or whisk until smooth and creamy. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning — add more salt, pepper, or a little extra vinegar if you want brighter acidity.

Optional Mix-Ins & Garnishes

Fold in optional ingredients (if using)

If you want variations, gently fold into the yolk mixture: 2 tbs finely chopped chives for freshness, 2 tbs sweet pickle relish for sweetness/texture, or 4 slices crispy bacon crumbled for smoky richness. Do not overmix; keep the filling slightly fluffy.

Fill the whites

Transfer the yolk filling to a piping bag fitted with a large round or star tip, or use a zip-top bag with one corner snipped. Pipe or spoon the filling into the cavity of each egg white half, dividing evenly among 24 halves. Smooth or swirl the tops as desired.

Garnish and serve

Lightly dust the filled eggs with 1 tsp smoked paprika for color and a hint of smokiness. Sprinkle additional chopped chives or crumbled bacon on top if desired. Serve chilled or at cool room temperature within 2 hours. Store leftovers covered in the refrigerator up to 2 days.