Place eggs in a single layer in a saucepan and cover with at least one inch of cold water. Bring to a rolling boil.

Remove from heat, cover, and let stand for 12 minutes to achieve a fully set hard-boiled state.

Transfer eggs immediately to an ice-water bath for 10 minutes to halt the cooking process and facilitate peeling.

Peel the eggs and halve them lengthwise. Remove the yolks and place them in a separate small bowl.

Mash the yolks with a fork until fine crumbles form. Whisk in mayonnaise, mustard, vinegar, paprika, salt, and pepper until the texture is smooth and emulsified.

Coarsely chop the egg whites and place in a mixing bowl. Add the diced celery.

Fold the yolk dressing into the chopped egg whites and celery until evenly coated.

Garnish with minced chives and refrigerate at 40°F (4°C) or lower for at least 30 minutes before serving.