Add water and vinegar to a pot with at least 1 inch of water to cover the eggs.

Bring the water to a boil.

Turn off the heat and let sit for 15 minutes

Peel the eggs under cold water.

Slice the eggs in half horizontally.

Carefully remove the yolks. Tranfer the yolks to a bowl.

Cut a very thin slice off the bottoms of the egg whites.

Mash the yolks with a fork. Mix in the vinegar, mayonnaise, and preserved lime.

Season with salt and pepper to taste.

Load the mixture into a pastry bag.

Pipe the mixture into the egg whites and stand them up on a serving platter

Twist 2 scallion strands together, trim the ends, and arc them across each egg, tucking the ends into each side.

Serve.