Fill a large pot with water, about halfway full, and bring the pot to a boil.
Carefully place all 6 eggs into the boiling water and lower the heat to medium and set a timer for 15 minutes.
While the eggs are simmering, prepare an ice-water bath by filling a large bowl with cool water and ice. This will help the eggs to cool back down to room temperature more quickly.
After 15 minutes, turn off the heat and remove the pot from the burner Using tongs or a large slotted spoon, carefully transfer the eggs from the hot water and into the bowl of ice water for 10 minutes.
Once the eggs have cooled completely, peel the eggs, discard the shells, and slice the eggs in half lengthwise. Remove the egg yolks with a spoon and place them in a medium bowl. Set the egg white halves aside once all the yolks are have been removed.
Mash the yolks into a fine crumble using a fork. Add mayonnaise, lemon juice, mustard, salt, pepper, and paprika and mix until smooth.
Evenly disperse a tablespoon of the yolk mixture into the egg whites. For a spiraled detailed center, transfer the egg yolk mixture to a pastry bag with a star-shaped tip.
Place eggs on a serving tray and garnish with florals, fresh dill, fresh parsley, or a sprinkle of paprika.
Store leftover eggs in an airtight container in the refrigerator for 2 days.