Place the eggs in a sauce pan and fill with water to about 1 inch over the eggs, then remove the eggs, there, you just determined how much water you need in the sauce pan. Place the sauce pan on medium high heat and bring to a boil. When it is boiling, use a slotted spoon and carefully lower each egg into the water. Set your timer for 8 minutes.

While the eggs are cooking, go ahead and prep the rest. Drain the two peperoncini, remove the stems, and finely dice them. Remove the leaves from the parsley sprigs and finely chop those, and both to a small bowl and mix together.

In another small bowl, add the mayo and paprika, and mix together.

Fill a bowl with water and ice. At 8 minutes, remove the eggs with a slotted spoon from the boiling water and place in the iced water. Leave in the iced water for 5 minutes.

Peel the eggs, slice in half lengthwise and place on a serving tray, sprinkle the yolks with salt if desired.

Top each egg with the paprika mayo and sprinkle on some of the peperoncini. Serve as appetizers or as a side dish.