Place the eggs in a saucepan and cover them with cold water. Bring to a gentle boil over medium heat, then lower the heat and simmer for 9-10 minutes until fully set. Carefully transfer the eggs to an ice water bath and let them chill for at least 5 minutes.
Gently tap each egg on a hard surface to crack the shell, then peel under cold running water to remove the shell cleanly. Pat the eggs dry and slice each in half lengthwise with a sharp knife.
Carefully scoop out the bright yellow yolks into a mixing bowl, making sure the whites stay intact. Set the halved whites aside on a serving plate.
Mash the yolks with a fork until smooth, then fold in the mayonnaise, mustard, chopped herbs, pickles or capers, salt, and pepper. Mix until the filling is creamy and well-seasoned, tasting and adjusting as needed.
Transfer the yolk mixture into a piping bag fitted with a small round tip or a plastic bag with the corner snipped. Pipe the filling into each egg white half, creating a neat, rounded mound.
Sprinkle a pinch of paprika over each stuffed egg for color and smoky aroma. Optionally, garnish with extra herbs for a fresh look.
Chill the stuffed eggs in the refrigerator for at least 15 minutes to let the flavors meld and the filling set. Serve cold and enjoy these nostalgic bites with a modern twist.
