Begin by hard boiling the eggs. Place the 6 large eggs in a medium saucepan and cover them with water, ensuring the water level is about an inch above the eggs. Bring to boil over medium-high heat, about 7-10 minutes.

Once boiling, cover with a lid and remove from heat. Allow the eggs to sit in hot water for 12 minutes.

Carefully transfer the eggs to a bowl filled with ice water using a slotted spoon. Let them cool for at least 5 minutes.

Gently tap each egg on a hard surface to crack the shell, then peel them under cold running water.

Slice the peeled eggs in half lengthwise and scoop out the yolks into a mixing bowl.

Mash the yolks with a fork and mix in mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until creamy and smooth.

Fold in chopped chives, red bell pepper, and parsley into the yolk mixture. Adjust seasoning if necessary.

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

Sprinkle smoked paprika on top of each deviled egg.

Garnish with small sprigs of dill or parsley if desired. Serve immediately or refrigerate until ready to serve.