For the Eggs: Place the eggs in a saucepan and cover them with cold water.

Bring the water to a boil over high heat.

Once boiling, cover the saucepan and remove it from the heat.

Let the eggs sit in the hot water for 10 - 12 minutes.

Drain the hot water and rinse the eggs under cold water to cool them down quickly.

Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl.

Mash the egg yolks with a fork until smooth.

Stir in mayonnaise, Dijon mustard, salt, and pepper until well combined.

Taste and adjust seasoning if needed.

While the eggs are boiling, toast the miche bread slices until golden brown. Then spread with jam.

Spoon or pipe the deviled egg mixture into the hollows of the egg whites.

Sprinkle eggs with paprika and garnish with dill.

Brew and prepare the coffee to your liking.

Serve the deviled eggs with toasted miche, and coffee.