Begin by placing eight eggs in a saucepan, covering them with cold water by an inch. Bring the water to a boil over medium-high heat and once boiling, cover the pot and turn off the heat. Let the eggs sit for 10 minutes for perfect hard-boiled eggs, then transfer them to a bowl of icy water for 5 minutes to cool completely.

Once the eggs are cooled, gently tap them on a hard surface to crack the shell, then peel under running water for easier removal. Carefully slice each egg in half lengthwise, placing the whites on a serving platter and transferring the yolks to a mixing bowl.

In the mixing bowl with the yolks, add ¼ cup of mayonnaise, ½ cup of cooked spinach, and ½ cup of chopped artichokes. Also, include 1 tablespoon of Dijon mustard, ½ teaspoon of garlic powder, ¼ cup of grated Parmesan cheese, and a pinch of salt and black pepper. Use a fork to mash everything together until it's creamy and smooth, ensuring all ingredients are well combined.

Using either a piping bag or a spoon, fill each egg white half with the creamy spinach and artichoke mixture from the previous step. If using a piping bag, dispense the filling without a nozzle to accommodate the chunky texture of the artichokes.

For the finishing touch on your Keto Spinach Artichoke Deviled Eggs, sprinkle a dusting of paprika, sumac, or fresh chopped herbs over the filled egg halves. This not only adds a pop of color but also enhances the flavor.