Place large eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 12 minutes.

Transfer eggs to a bowl of ice water or rinse under cold water for 10-15 minutes to stop the cooking process.

Gently tap each egg to crack the shell and peel under cool running water.

Preheat oven to 400°F (200°C). Wrap a head of garlic in foil, drizzle with olive oil, and roast for 20-25 minutes.

Once cooled, cut eggs in half and scoop out the yolks into a mixing bowl. Keep egg whites intact.

Mash yolks with mayonnaise, Parmesan, Dijon mustard, roasted garlic, salt, and pepper until creamy.

Fill egg whites with yolk mixture using a spoon or piping bag.

Garnish with parsley, paprika, and additional Parmesan. Chill for 30 minutes before serving.