Start by placing 8 large eggs in a pot and covering them with water, ensuring there’s at least an inch above the eggs. Bring the water to a rolling boil over medium-high heat, then cover the pot and reduce the heat to low. Let the eggs simmer for 10 minutes. Once done, carefully transfer them to an ice water bath for 5 minutes to cool, making peeling easier.

After the eggs have cooled, gently tap each egg on the counter to crack the shell. Carefully peel the eggs under running water for assistance. Once peeled, slice each egg in half lengthwise using a sharp knife. Place the egg whites on a serving platter, and transfer the yolks to a mixing bowl, ensuring a clean and tidy workspace.

In the bowl with the egg yolks, add 4 tablespoons of mayonnaise, ¼ cup cooked and well-drained spinach, and 2 oz of chopped artichokes. Next, sprinkle in ½ teaspoon Dijon mustard, ½ teaspoon garlic powder, ¼ cup grated Parmesan cheese, 1 teaspoon of salt, and ½ teaspoon black pepper. Mash everything together thoroughly using a fork or a hand mixer until the mixture is smooth and creamy.

Using a spoon or a piping bag without a nozzle for ease, carefully fill each egg white half with the creamy spinach and artichoke mixture. Fill generously until the mixture peaks slightly above the edges of the egg whites for a beautiful presentation.

For an extra touch, lightly sprinkle the filled deviled eggs with smoked paprika, sumac, or some additional grated Parmesan cheese for flavor and visual appeal. Serve your vibrant Keto Spinach Artichoke Deviled Eggs immediately or refrigerate them until ready to delight your guests.