Hard boil and peel the eggs. Cover with cold water in a saucepan. Bring to a boil over medium heat. Turn the heat to low and simmer for exactly 8 minutes. Run under cold water and break off the shells. Put them in a bowl.
Peel and chop the onion. Chop the eggs in the bowl with a fork, cutting them into small pieces.
Add mayo, chopped onions, Dijon mustard, paprika, chopped parsley, salt and pepper to eggs. Stir until every ingredient mixes well.
Cover creamy egg salad with lid or plastic wrap. Chill overnight. Serve on your favorite bread, toast or crackers.