Deviled Eggs

12 Eggs, hard boiled

4 Tb Dijon mustard

2 scallions, finely chopped

6 Tb mayonnaise

2 tsp parsley

1/4 tsp salt

1/2 tsp pepper

paprika

Cut eggs in half lengthwise. Remove yolks and place in a bowl. Mash yolks and mix in all ingredients except paprika. Put yolk mixture into a gallon size zipper bag. Cut off one corner and pipe into egg halves. Store loosely covered in refrigerate until ready to serve.

Makes 24 Deviled Eggs