Start by bringing a pot of water to a vigorous boil. Carefully add large eggs and boil them for exactly 10 minutes. Once done, transfer the eggs immediately to an ice bath and let them cool for about 5 minutes.

Gently tap the eggs on a hard surface to crack the shells. Carefully peel each egg and then slice them in half lengthwise. Scoop out the yolks into a mixing bowl, placing the egg whites on a serving platter.

In the mixing bowl with the yolks, add mayonnaise, cooked spinach, finely chopped artichokes, Dijon mustard, garlic powder, and Parmesan cheese. Mash all the ingredients together until the mixture is smooth and creamy.

Using a spoon or piping bag, fill each egg white half with the creamy mixture. The filling should slightly mound above the egg whites.

Lightly sprinkle the filled eggs with paprika, sumac, or additional grated Parmesan cheese for garnish. Serve immediately or refrigerate if preparing ahead.