Place the 6 large eggs in a pot and fill with water so they are covered by about 1 inch. Bring to a boil over medium-high heat. Once boiling, remove the pot from the heat and cover with a lid. Let the eggs sit in the hot water for 12 minutes, then transfer them to a prepared bowl of ice water to cool for 10 minutes. This method helps ensure that the eggs cook evenly and are easy to peel.

After cooling, gently crack each egg on the countertop, then peel off the shells, rinsing the peeled eggs to ensure no shell fragments remain. Slice the eggs in half lengthwise and carefully remove the yolks. Finely chop the yolks, then set aside a portion of the chopped yolk for garnish later.

Fill a pastry bag or a ziplock bag (with the corner snipped off) with the deviled ham spread. Pipe about 1½ to 2 tablespoons of deviled ham mixture into the cavity of each egg white half where the yolk was removed.

Top each filled egg with the reserved chopped egg yolk, then garnish as desired with chopped parsley, microgreens, sliced pepperoncini, minced chives, paprika, and sliced olives.

Serve the deviled eggs immediately, or cover them loosely and refrigerate until ready to serve.