To start, place 8 hard-boiled eggs in a pot and cover them with water. Bring the water to a boil over medium heat, and once boiling, let the eggs cook for about 10 minutes. Afterward, transfer the eggs to a bowl of ice water for at least 5 minutes to cool.

Once the eggs are cooled, carefully peel them under running water. Slice each egg in half lengthwise and gently remove the yolks, placing them in a mixing bowl.

In the bowl with the yolks, add 4 tablespoons of mayonnaise, ¼ cup of well-drained cooked spinach, 2 oz of chopped artichokes, ½ teaspoon of Dijon mustard, ½ teaspoon of garlic powder, ¼ cup of grated Parmesan cheese, 1 teaspoon of salt, and ½ teaspoon of black pepper. Mash the mixture until smooth and creamy.

Using a spoon or piping method, carefully fill each egg white half with the creamy mixture, creating a delightful mound on top.

Sprinkle your filled Keto Spinach Artichoke Deviled Eggs with paprika or additional Parmesan cheese. Serve immediately for the best taste and texture.