Place the eggs in a saucepan and fill with cold water to cover the eggs by an inch. Bring to boil. Remove the pan from heat, cover and let stand for 10 minutes. Let cool and then peel the eggs. Cut the eggs in half lengthwise. Gently remove the yolks.
Transfer the yolks to a bowl. Mash the yolks with a fork or spoon. Add mayonnaise, mustard and mix well until smooth. If the filling thick, add more mayonnaise. Season with salt, black pepper, paprika.
Pipe the filling into the cup of each egg white, filling a little over the top. Use for it a cream injector or a plastic bag. If using a plastic bag, snip one corner off with scissors and then press the bag with your hands to push all the filling to one corner and press any air out of the top. Sprinkle with paprika and greens before serving. Enjoy your meal!!!