Boil your eggs gently in a pot of water for about 10-12 minutes, then transfer them to an ice bath to cool completely.

Peel the cooled eggs carefully under running water, slice them in half lengthwise, and scoop out the yolks into a mixing bowl.

Mix the yolks with mayonnaise, Dijon mustard, salt, and pepper until creamy and well-combined.

Blanch the asparagus in boiling water for 2-3 minutes until bright green and tender-crisp, then plunge them into ice water.

Chop the blanched asparagus into small pieces and fold them into your yolk mixture.

Fill each egg white half with the yolk mixture using a spoon or piping bag.

Garnish your deviled eggs with additional chopped asparagus tips or a sprinkle of paprika before serving.