Boil and peel the eggs and set aside to cool for a while. When the eggs have cooled thoroughly, halve the eggs and scoop out the egg yolks into a separate glass bowl. Mash the egg yolks thoroughly in the bowl and then add to it the mayonnaise and Dijon mustard. Stir well until it gets to the consistency that is desired. Then, add the white part of the onions and the parsley to the yolk mixture and mix well. Add salt and pepper to taste and fill this mixture into a pastry bag. Fill the egg whites with the mixture and then sprinkle some green onions, paprika and parsley as the garnish.
