Start by hard boiling 8 large eggs. Place them in a pot of cold water, bringing it to a rolling boil. Once boiling, reduce the heat slightly and let them simmer for about 10 minutes.

Once the eggs are cool, gently tap each egg on a hard surface and peel them. Slice the eggs in half lengthwise and scoop out the yolks into a mixing bowl.

In the bowl with the yolks, add mayonnaise, cooked spinach, chopped artichokes, Dijon mustard, garlic powder, and grated Parmesan cheese. Mash everything together until smooth.

Fill the egg whites with your prepared filling, either by spooning it in or using a piping bag for a more elegant presentation.

Once all the egg halves are filled, arrange them on a platter and sprinkle with paprika or sumac if desired.