Place fresh eggs in a pot and cover them with water. Bring to a rolling boil over medium-high heat and let it boil for 10 minutes. Remove from heat, cover, and let sit for 5 minutes. Transfer to an ice bath to cool for about 10 minutes.

Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place in a mixing bowl, leaving egg whites intact. Mash yolks with a fork, add mayonnaise, Dijon mustard, rosemary, lemon juice, salt, and pepper. Mix until smooth and creamy.

Fill each egg white half with the yolk mixture using a spoon or piping bag. Smooth the tops for a polished look.

Sprinkle paprika on each filled egg. Add capers or chopped chives on top for garnish.

Cover the filled eggs with plastic wrap and refrigerate for at least 30 minutes before serving.