Start by placing your large eggs in a saucepan and covering them with cold water, ensuring about an inch of water above the eggs. Bring the water to a rapid boil over medium-high heat. Once boiling, remove the saucepan from heat, cover it with a lid, and let the eggs sit for 12 minutes.

After the eggs have sat, carefully drain the hot water and rinse the eggs under cold running water. Then, transfer them to an ice water bath for 10-15 minutes.

Once the eggs are chilled, gently tap them on a hard surface to crack the shell. Peel the eggs under cool running water, placing the peeled eggs on a towel to dry briefly.

Preheat your oven to 400°F (200°C). Wrap a few cloves of garlic in foil with a drizzle of olive oil, and roast them in the hot oven for 20-25 minutes until soft and fragrant.

Carefully slice each egg in half lengthwise. With a small spoon, gently remove the yolks and place them in a mixing bowl.

To the bowl with egg yolks, add mayonnaise, grated Parmesan cheese, the roasted garlic, Dijon mustard, salt, and black pepper. Blend until smooth and creamy.

Use a spoon or a piping bag to fill each egg white half with the mixture. Swirl it beautifully for presentation.

Sprinkle with freshly chopped parsley and optional paprika. Chill in the refrigerator for about 30 minutes before serving.