Start by placing 12 large eggs in a saucepan and cover them with cold water. Bring to a rolling boil over medium-high heat. Cover the pan and remove from heat, letting sit for 12 minutes.

Immediately transfer the eggs to a bowl filled with ice water and let cool for 10-15 minutes.

Gently tap the eggs on a hard surface to crack the shells. Peel the shells under running water.

Wrap 4-5 cloves of unpeeled garlic in aluminum foil, drizzle with olive oil, and roast at 400°F (200°C) for 20-25 minutes.

Slice each egg in half lengthwise, removing yolks into a mixing bowl and setting egg whites aside.

Add mayonnaise, grated Parmesan, Dijon mustard, and roasted garlic to the yolks, season and mix until smooth.

Spoon or pipe the filling into the egg whites, making sure to leave a little mound on top.

Garnish with parsley and paprika and chill for 30 minutes before serving.