Place fresh eggs in a saucepan, cover with water, and boil. Once boiling, cover and remove from heat. Let eggs cook for 10 minutes.

Transfer boiled eggs to ice water for 5 minutes to cool. Peel eggs and cut each in half lengthwise, scooping yolks into a mixing bowl.

Mix mayonnaise, cooked spinach, chopped artichokes, Dijon mustard, garlic powder, grated Parmesan cheese, salt, and black pepper with egg yolks until smooth with some texture.

Fill each egg white half with the mixture using a spoon or piping bag. Ensure filling is generous.

Garnish filled eggs with paprika or freshly chopped herbs before serving on a platter.