Start by boiling the fresh eggs in a pot of water for 10-12 minutes until they are hard-boiled. Transfer them to a bowl of ice water for about 5 minutes to cool.

Carefully remove the eggs from the ice bath, dry them with a clean towel, and slice each egg in half lengthwise. Scoop out the yolks and place them into a mixing bowl.

In the mixing bowl with the yolks, add mayonnaise, mustard, and any vegetables. Mash the mixture until smooth and creamy.

Divide the yolk mixture into separate bowls if using different vegetables. Incorporate diced beetroot or chopped spinach for color.

Fill the egg whites with the colorful fillings using a spoon or piping bag, creating fun shapes or designs.

Lightly sprinkle the filled eggs with paprika or add finely chopped vegetables for garnish.

Arrange the assembled eggs on a platter. They can be served immediately or chilled for later.