Prep the eggs — Place your 6 large eggs in a single layer in a saucepan and cover with an inch of water. Bring to a boil, then immediately cover, remove from heat, and let sit for 12 minutes before shocking them in an ice bath to stop the cooking and ensure easy peeling.

Dry the greens — Take your thawed 10 oz package of spinach and place it in a clean tea towel. Twist and squeeze with all your might until no more green liquid escapes; the spinach should look like a dense, dry ball of fiber.

Extract the yolks — Peel the cooled eggs and slice them in half lengthwise. Gently pop the yolks into a medium mixing bowl, being careful not to tear the whites, and set the empty "vessels" on a serving platter.

Mash the base — Use a fork to smash the yolks into a fine, sandy crumble. This prevents lumps later and ensures the mayonnaise and sour cream can create a perfectly smooth emulsion.

Fold and season — Stir in the 2 tbsp mayonnaise, 1 tbsp sour cream, 1 tsp mustard, salt, nutmeg, and cayenne. Once smooth, fold in the dry spinach until the green is evenly distributed throughout the golden cream.

Fill and garnish — Spoon the mixture into the egg white hollows, or use a piping bag for a more polished look. Dust lightly with a final sprinkle of salt and paprika for that classic, colorful finish.