Begin by bringing a pot of water to a rolling boil. Carefully add the eggs and let them simmer for about 10 minutes. Once cooked, transfer the eggs into a bowl of ice water to cool for 5 minutes.

After the eggs have cooled, gently tap them on a surface to crack the shells and peel them under running water. Slice each egg in half lengthwise and carefully scoop the yolks into a mixing bowl.

In the bowl with the yolks, add mayonnaise, cooked spinach, chopped artichokes, Dijon mustard, garlic powder, and Parmesan cheese. Season with salt and black pepper to taste, then mix everything until fully combined and smooth.

Using a spoon or a piping bag, fill the hollowed egg whites with the creamy filling, heaping generously for presentation.

Sprinkle a dash of paprika or sumac on top of each deviled egg for color and a hint of spice, and add freshly chopped herbs if desired. Arrange on a platter and serve.