Fill large bowl with ice and cold water, set aside

Place eggs in saucepan in single layer, cover with cold water by 1 inch

Bring to full rolling boil over high heat, uncovered

Once boiling, immediately remove from heat, cover with lid

Let sit in hot water 10-12 minutes

Transfer eggs to ice bath with slotted spoon, cool at least 5 minutes

Tap eggs all over to crack shell, roll on counter, peel under cool water

Pat dry, slice in half lengthwise with sharp knife

Remove yolks to small bowl, place whites on serving platter

Mash yolks with fork until no lumps remain

Add mayo, Dijon, yellow mustard, vinegar, salt, pepper, sugar to yolks

Mix thoroughly until smooth and creamy, taste and adjust

Spoon or pipe filling into egg white halves, mounding slightly

Sprinkle with paprika, add chives, dill, or bacon if using

Cover loosely, refrigerate at least 30 minutes

Serve cold