Bring a pot of water to a boil. Carefully lower the eggs and cook for 10 minutes. Place the lid on, remove from the heat and allow to sit for 10 minutes. Transfer to an ice bath and allow the eggs to cool completely before peeling.

Cut each egg in half and add the yolks into a large bowl. Add the mayo, parmesan, garlic, salt, pepper and crushed red pepper flakes. Mash with a fork until as smooth as possible.

Stir in the chopped spinach and artichoke hearts and then transfer the mixture to a piping bag fitted with a large round tip. Pipe out the filling into the egg whites, filling each as much as possible.

Sprinkle the tops of each with more parmesan and black pepper and garnish each with a few parmesan crisps. Serve immediately and enjoy!