Start by placing large eggs in a pot and covering them with cold water. Bring the water to a rolling boil over medium heat, then cover the pot, remove it from the heat, and let the eggs sit for 12 minutes.

Once the time is up, drain the hot water and immediately rinse the eggs under cold running water to stop the cooking process.

Gently tap the cooled eggs on a hard surface to crack the shell, then peel them under cold running water.

Preheat your oven to 400°F (200°C). Take a bulb of garlic, wrap it in aluminum foil, and drizzle with a bit of olive oil. Roast in the oven for 20-25 minutes.

Halve the peeled eggs and gently remove the yolks, placing them in a mixing bowl. Add in the roasted garlic, mayonnaise, grated Parmesan, Dijon mustard, salt, and black pepper. Blend until smooth and creamy.

Take the filling and spoon or pipe it into the hollows of each egg white half.

Garnish the deviled eggs with freshly chopped parsley and a dash of paprika. Chill for about 15 minutes before serving.