1. Place the eggs in a single layer in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 10-12 minutes.
2. Transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. Peel the eggs carefully, tapping gently on a hard surface to crack the shell.
3. Slice the eggs in half lengthwise and gently remove the yolks, placing them in a small mixing bowl.
4. Add mayonnaise, Dijon mustard, sun-dried tomatoes, smoked paprika, and chopped basil to the yolks. Mix until smooth. Season with salt and pepper to taste.
5. Spoon or pipe the yolk mixture back into the egg whites, filling each half generously.
6. Drizzle with a touch of olive oil if desired and top with a fresh basil leaf for garnish.

As you make these, remember my mother’s advice: “Cooking is about feeling, not just following.” Feel free to adjust the flavors to suit your taste.