Place eggs in a saucepan, cover with cold water, and bring to a boil over medium heat. Once boiling, reduce heat and simmer for 10 minutes to ensure firm yolks.
Use a slotted spoon to transfer the eggs into an ice bath, letting them sit for at least 5 minutes. This cools the eggs rapidly and makes peeling easier.
Gently tap each egg on the counter and peel away the shell, taking care to keep the whites intact. Slice the eggs in half lengthwise and carefully scoop out the yolks into a small bowl.
Mash the yolks with a fork until smooth, then stir in mayonnaise, lemon juice, Dijon mustard, and smoked paprika until well combined and creamy.
Fill a piping bag fitted with a decorative tip or use a plastic bag with the corner cut, then pipe the yolk mixture into each egg white half for a tidy, attractive presentation.
Garnish each filled egg with chopped herbs and, if desired, a small dollop of cranberry relish for a festive touch and added flavor contrast.
Arrange the decorated deviled eggs on a serving platter and refrigerate for at least 30 minutes to let the flavors meld and the presentation set before serving.
