Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce heat and simmer for 9 minutes.
Transfer eggs immediately to an ice bath and let sit for about 10 minutes to stop the cooking and make peeling easier.
Gently tap each egg on a hard surface and peel under cold running water until shells are fully removed.
Slice each egg lengthwise and carefully scoop out the yolks into a mixing bowl, leaving the whites intact.
Mash the yolks with mayonnaise, Dijon mustard, smoked paprika, and lemon juice until smooth and creamy.
Stir in chopped cranberries and toasted pecans, folding gently to evenly distribute the holiday crunch and tartness.
Spoon or pipe the yolk mixture back into the egg whites, creating a small mound on each.
Garnish each deviled egg with a sprinkle of smoked paprika, a pecan piece, and a tiny cranberry for a colorful, festive look.
