Bring enough water to a boil in a large pan that will cover your eggs.

Carefully add eggs to boiling water and cook for 11 minutes. 

Remove eggs into an ice bath of about 5 cups of water and 3 cups of ice. Allow to cool, about 7- 10 minutes. 

Drain eggs from ice bath and crack on the large end. 

Carefully peel eggs under running cold water. 

Place on paper towels to dry.

Cut eggs in half lengthwise.

Remove yolks into a mixing bowl and place whites on a serving plate. 

Mash yolks with a fork and add mayo, dijon mustard, garlic, smoked paprika, salt and pepper. Mix until smooth. 

Spoon or pipe filling into egg whites. 

Garnish with fresh herbs if desired. 

Chill until ready to serve.