Step 1

Place the eggs in a single layer in a saucepan or large pot. Add water until eggs are covered about 1 inch (total: 3 inches of water). Bring water to a boil, remove from heat and let stand for 15 minutes.

Step 2

Immediately remove the eggs and run under cold water or set in a large bowl of ice water.

Step 3

Carefully crack each egg and peel the shell. Peel it under running water to help make this easier.

Step 4

Cut eggs in half crosswise and carefully remove the yolks with a spoon.

Step 5

Place the egg yolks in a mixing bowl and add in mayo, Dijon mustard, white wine vinegar, paprika and salt. Stir together to combine.

Step 6

Place filling in a plastic piping bag with a fluted tip (or a plastic bag with the corner snipped off) and pipe each egg white with a swirl of the filling.

Step 7

Add a sprig of parsley to each deviled egg. Garnish with 3 pomegranate arils and a dash of extra smoked paprika.