Place eggs in a pot, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 12 minutes.

Transfer eggs to an ice bath for 5 minutes. Peel under running water.

Halve the eggs lengthwise and scoop out yolks into a bowl. Mix yolks with mayonnaise, Dijon mustard, smoked paprika, salt, and pepper until smooth.

Spoon or pipe the filling back into the egg whites generously.

Sprinkle with additional smoked paprika and finely chopped herbs if desired.

Arrange on a platter and serve chilled or at room temperature.