Make the pimenton salt: Combine pimenton and 2 teaspoons salt in a bowl.
Make the cilantro salt: Combine cilantro and 2 teaspoons salt in a bowl. Let dry for at least 30 minutes.
Meanwhile, make the hard-cooked eggs: Prepare an ice-water bath. Place eggs in a large saucepan, and fill with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Remove from heat. Let stand, covered, for 12 minutes. Transfer hard-cooked eggs to ice-water bath (this will prevent discoloration and facilitate peeling). Drain.
Serve hard-cooked eggs with seasoned salts for sprinkling.