Bring a large pot of water to boil over high heat. Once boiling, add a splash of white vinegar. Gently add in one egg at a time with a slotted spoon, taking care not to drop and crack the eggs. Reduce the heat to medium-low, cover, and set a timer for 7 and a 1/2 minutes. (NOTE: If you are cooking more than 6 eggs, or the pot is crowded, 7 and 1/2 minutes is sufficient. If you have 3-4 eggs, reduce cook time to 7 minutes).

Prepare an ice bath in a bowl with ice cubes and water. Carefully remove 6 eggs from the pot, while leaving one egg in for an additional 2 minutes to hard-boil. Add the eggs to the ice bath and let sit for 5 minutes. With the hard-boiled egg, scoop out the yolk and add to a small bowl. Set the white aside.

Combine the egg yolk, mayonnaise, mustard, salt, pepper, and paprika.

Peel and slice open the soft-boiled eggs lengthwise, wiping off the knife in between each egg.

Add a small dollop of the deviled mixture onto each soft-boiled egg. Add additional toppings, as desired, such as quick-pickled shallots (recipe below), green onions, cracked black pepper, a dusting of paprika, and dill.