Boil the eggs in a saucepan covered with cold water, bringing to a boil, then cover and let sit for 10-12 minutes.

Prepare an ice bath while the eggs are cooking.

Transfer the eggs to the ice bath for at least 5 minutes to cool.

Peel the eggs under cool running water and pat dry.

Chop the eggs into bite-sized pieces.

In a mixing bowl, combine mayonnaise, mustard, salt, pepper, and paprika, whisking until smooth.

Fold in the chopped eggs, diced celery, green onions, and parsley gently.

Chill the salad in the refrigerator for 30 minutes before serving.