Place nine large eggs in a pot, cover with cold water, and heat on medium-high until boiling. Cover and remove from heat, letting sit for 12 minutes. Transfer to ice water for 5-10 minutes to cool before peeling.

Peel the cooled eggs and slice them in half lengthwise. Scoop out the yolks into a medium bowl, mash with mayonnaise, mustard, red bell pepper, salt, and pepper until smooth.

Fill the egg whites with the yolk mixture using a spoon or piping bag, creating a generous mound.

Sprinkle paprika over the filled eggs, add chopped herbs, and top with dried cranberries.

Arrange on a platter, and serve immediately or chill for up to an hour.