Start by boiling 6 large eggs in a pot of salted water for about 10 minutes. Once they're boiling, reduce the heat to a gentle simmer. After the timer goes off, transfer the eggs to an ice bath for 5 minutes to stop the cooking process and help with peeling.

Carefully slice the boiled eggs in half lengthwise and gently remove the yolks. Mash them well in a mixing bowl.

Add mayonnaise, cooked spinach, chopped artichokes, Dijon mustard, grated Parmesan cheese, garlic powder, salt, and pepper to the mashed yolks. Mix well.

Spoon or pipe the filling back into the hollowed egg whites, aiming for a mound that rises above the edge.

Sprinkle paprika, sumac, or extra grated Parmesan on top before serving. Add freshly chopped herbs like chives or parsley if desired.