Start by placing large eggs in a pot and covering them with cold water, ensuring there's about an inch of water above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the eggs for 9-12 minutes.

After the eggs have simmered, quickly transfer them to an ice bath made of cold water and ice cubes. Let them sit for about 5 minutes to cool completely.

Once cooled, gently tap each egg on a hard surface to crack the shell, then peel under running water to help remove stubborn pieces. Slice each egg in half lengthwise.

Pop the cooked yolks into a mixing bowl by gently pressing them out of the egg whites. Be careful not to break the whites as you transfer them.

Mash the yolks thoroughly with a fork until smooth, then add mayonnaise, finely chopped banana peppers, smoked paprika, and salt to taste. Stir until all ingredients are well combined.

Using a piping bag or a simple spoon, fill each egg white half with your yolk mixture, aiming for a generous mound on each egg white.

Finish off with a sprinkle of smoked paprika or freshly chopped herbs like chives or parsley. Serve immediately or chill until your gathering begins.