Start by placing the eggs in a saucepan and covering them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let the eggs sit for 10 minutes. Transfer them to an ice bath for about 5 minutes until cool.

Carefully peel the cooled hard-boiled eggs and slice each egg in half lengthwise. Gently scoop out the yolks into a mixing bowl.

In the bowl containing the egg yolks, add mayonnaise, chopped cooked spinach, chopped artichokes, Dijon mustard, garlic powder, grated Parmesan cheese, salt, and black pepper. Mash and blend until creamy.

Spoon or pipe the yolk filling back into the reserved egg white halves. Fill each egg thoroughly, allowing slight overflow.

Sprinkle a dash of paprika over the filled deviled eggs and add freshly chopped herbs for garnish. Serve immediately or refrigerate for up to two days.