Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat.

Once boiling, cover the saucepan and remove from heat. Let sit for 10 minutes.

Transfer the eggs to an ice bath to cool for 5 minutes, then peel and slice in half lengthwise.

Remove the yolks from the egg halves and place them in a mixing bowl.

Mash the yolks with a fork, then add mayonnaise, Dijon mustard, white wine vinegar, chives, salt, and pepper. Mix until smooth.

Spoon or pipe the yolk mixture back into the egg whites.

Sprinkle with paprika and garnish with fresh parsley before serving.