Boil eggs for 15 minutes. Remove from heat and water, and allow to completely cool in refrigerator.

Carefully peel each egg and rinse with water to remove any small shell pieces. Pat dry.

With a sharp knife, carefully cut in half lengthwise. Using knife tip, carefully remove yolk and drop it into a medium bowl. Place white portion on plate.

Mash yolk. Add mayo and mix thoroughly. Add dry mustard and green onions and mix again.

Using a teapoon and smaller spoon, place mixture into each egg-white cavity, ensuring that mixture is evenly proportioned among all 12 halves. Sprinkle each egg with a dash of paprika.

Cover and refrigerate for at least 1 hour. Serve.

Eggs can be refrigerated for up to 3 days.