Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then turn off the heat, cover, and let sit for 10 minutes. Transfer eggs to an ice bath to cool, then peel carefully.
Slice each egg in half lengthwise with a sharp knife and gently remove the yolks into a mixing bowl, keeping the whites intact on a plate.
Mash the yolks with a fork until smooth, then stir in mayonnaise, Dijon mustard, smoked paprika, and chopped roasted vegetables. Mix thoroughly until the filling is creamy and well combined, adjusting seasoning with salt and pepper.
Transfer the yolk mixture into a piping bag fitted with a round tip or use a small spoon. Pipe or spoon the filling neatly into each egg white half, creating a small mound or swirl on top.
Garnish each stuffed egg with chopped chives or parsley, and add a dash of hot sauce or capers if desired. Arrange on a serving plate for an attractive presentation.
Serve immediately for the freshest flavor, or refrigerate for up to 4 hours. Before serving, let the eggs sit at room temperature for a few minutes to enhance flavor and texture.
