Place eggs in a single layer in a medium saucepan.
Cover eggs with 1½-inches (4cm) water and add vinegar. Cover with a tight-fitting lid and bring to a boil.
Once boiling, remove from heat and let stand for 13 minutes. Drain and place in a bowl of ice water for 5 minutes. Peel and cut in half from top to bottom.
Remove yolks and transfer to a small bowl. Mash yolks with a fork and stir in mayonnaise, Dijon and salt; mix until smooth. Divide mixture back into the egg whites with either a piping bag fitted with a piping tip or a spoon.
Arrange eggs onto a serving platter and dust with smoked paprika and sprinkle with chives.