Begin by placing 12 large eggs in a saucepan and covering them with cold water. Heat over medium-high until the water reaches a rolling boil, then remove from heat, cover, and let sit for 12 minutes.

Once the timer goes off, carefully drain the hot water and immediately cool the eggs under cold running water for 10-15 minutes.

Gently tap each egg on a hard surface and peel them under running water to make shell removal easier.

Wrap 4-5 cloves of unpeeled garlic in aluminum foil, drizzle with olive oil, and preheat your oven to 400°F. Roast the garlic for about 20-25 minutes until soft and fragrant.

Once the eggs are peeled, slice each egg in half lengthwise, carefully removing the yolks into a mixing bowl.

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

Fill the hollowed-out egg whites with the yolk mixture using a spoon or piping bag.

Sprinkle filled eggs with freshly chopped parsley and paprika. Place them in the refrigerator to chill for at least 30 minutes before serving.