Begin by placing the 6 large eggs in a medium saucepan, covering them with water about an inch above. Bring the water to a boil over medium-high heat, then once it’s bubbling vigorously, cover the saucepan with a tight lid and remove it from heat. Let the eggs sit in the hot water for 12 minutes.

Carefully transfer the eggs to a bowl filled with ice water. Allow them to cool for at least 5 minutes.

Once the eggs are cooled, gently tap each one on a hard surface to crack the shell. Peel off any stubborn bits of shell under running water.

Slice each peeled egg in half lengthwise, placing the egg whites on a plate. Carefully scoop out the yolks into a mixing bowl.

Using a fork, mash the yolks until fine and crumbly. Add the mayonnaise, Dijon mustard, white vinegar, and a pinch of salt and pepper. Mix until creamy and smooth.

Fold in the chopped chives, red bell pepper, and parsley to the yolk mixture. Adjust seasoning as needed.

Using a spoon or piping bag, fill each hollowed egg white half with the yolk mixture.

Sprinkle a dash of smoked paprika atop each deviled egg and garnish with dill or parsley if desired.

Serve immediately or refrigerate until it's time to enjoy.