Place the eggs in a saucepan and cover with cold water by an inch.

Bring water to a boil over medium-high heat; once boiling, cover the pan and remove it from heat.

Let the eggs stand in the hot water for about 12 minutes.

Remove the eggs from water and cool them in ice water or under cold running water.

Once cooled, peel the eggs.

Slice the eggs in half lengthwise.

Remove the yolks and place them in a bowl.

Mash the yolks with a fork until they are crumbly.

Add mayonnaise, white vinegar, and Worcestershire sauce to the yolks. Mix until the mixture is smooth.

Season with salt and black pepper to taste.

Spoon the yolk mixture back into the egg whites evenly. Alternatively, you can use a piping bag for a more polished presentation.

Sprinkle each egg half with paprika and top with chopped herbs for color and flavor.

Chill in the refrigerator for at least an hour before serving to allow the flavors to meld.