Place the eggs in a saucepan and cover with cold water, about 1 inch above the eggs. Bring to a boil over medium-high heat. Once boiling, cover the pan and remove it from heat. Let sit for 10–12 minutes.

Prepare a bowl with ice water. Once the eggs are cooked, transfer them immediately to the ice bath for at least 5 minutes. This stops the cooking process and makes peeling easier.

Gently tap each egg on a cutting board and peel under cold running water. Pat dry with paper towels.

Slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Arrange the egg whites on a serving platter.

Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, vinegar, garlic powder, onion powder, salt, and pepper. Mix thoroughly until creamy. Adjust seasoning to taste.

Spoon or pipe the yolk mixture back into the egg white halves. Use a piping bag with a star tip for a decorative finish or a spoon for a more rustic look.

Sprinkle paprika over the filled eggs and add chopped herbs if desired. Optional toppings include crumbled bacon, sliced olives, or capers for additional flavor.

Serve immediately or chill in the refrigerator until ready to serve. Chilling enhances the flavor and helps the filling set slightly.