Bring the eggs to room temperature for 20–30 minutes to help reduce cracking during cooking.

Choose your method: Classic boiling, steaming, or Instant Pot.

For classic boiling: Place eggs in a pot, cover with cold water by an inch, bring to a rolling boil, cover, remove from heat and let sit for 10–12 minutes. Transfer to an ice bath.

For steaming: Add 1–2 inches of water to a pot with a steamer basket, bring to a boil, place eggs in the basket and steam for 12–13 minutes.

For Instant Pot: Place 1 cup of water in the pot, arrange eggs on a trivet, seal, and cook on high pressure for 5 minutes, then do a 5–7 minute natural release followed by an ice bath.

Gently crack shells, roll under palm, and peel under running water. Rinse and pat dry.

Halve the eggs lengthwise, scoop yolks into a bowl and arrange whites on a serving tray.

Mash yolks with a fork, add mayonnaise, Dijon, lemon juice, vinegar, salt, and pepper. Whisk until creamy, then fold in chives, parsley, and dill.

Adjust texture by adding warm water or olive oil if needed. Transfer filling to a piping bag and fill each egg white cavity.

Dust with smoked paprika, and sprinkle with crispy shallots or bacon. Add microgreens or edible flowers for decoration.

Chill for at least 30 minutes before serving.