Gather the ingredients.
Put the eggs in a saucepan and cover with water to a depth of about 1 inch above the eggs. Bring the water to a full boil over medium-high heat. Remove the saucepan from the heat and cover the pan.
Let stand for 15 minutes. Drain and cool the eggs with cold water. Eggs are generally easiest to peel right after they are cooled.
Cut the eggs in halves or quarters. Scoop the yolks into a small bowl.
Mash the yolks and add the mayonnaise and Dijon mustard. If desired, moisten with more mayonnaise and mustard until the desired consistency is reached.
Stir in the white and light green part of the sliced green onion and most of the chopped parsley. Add salt and pepper to taste.
Using a small teaspoon or pastry bag, fill the egg white halves or quarters with the yolk mixture. Sprinkle with the reserved sliced green onion and remaining parsley. Sprinkle lightly with paprika, if desired.
Serve and enjoy!