Begin by placing eggs in a pot and covering them with water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10 minutes.

Transfer eggs to an ice bath for 5 minutes to cool, making them easier to peel.

Once cooled, peel and slice each egg in half lengthwise. Scoop out yolks into a mixing bowl.

To the yolks, add mayonnaise, spinach, artichokes, mustard, garlic powder, and Parmesan. Season with salt and pepper, then mash until desired creaminess.

Fill the egg whites with the prepared mixture using a spoon or piping bag, creating a delightful mound.

Sprinkle paprika and add fresh herbs if desired before serving.

Refrigerate for at least 30 minutes before serving to enhance flavors.