Lay the eggs in a medium pot and cover with enough cold water to submerge them by 2 or 3 cm. Turn the heat to high and bring the water to a rolling boil. Leave it alone for 1 minute, then remove the pot from the heat and cover it with a lid. Let the eggs sit in the hot water for 12 minutes before moving them into an ice bath. Once cooled, you can either peel the eggs right away or put them in the fridge to peel later.

Cut the peeled eggs in half lengthwise and remove the yolks to a medium mixing bowl. You should be able to pop the yolks out with a gentle squeeze. Otherwise, use a spoon. Mash the yolks with the back of a fork. Or, if you want them smoother, push the yolks through a fine mesh strainer.

Add the remaining ingredients to the bowl, along with a good pinch of salt and several grinds of black pepper. Mix well. Transfer the mixture to a sandwich baggy and snip off one corner to make a piping bag. Fill the egg white halves with the yolk mixture, and garnish with a sprinkle of paprika and green onion. Chill for 30 minutes before serving.