Place eggs in a large sauce pot just covered with water. Bring to a boil over medium-high heat. When a boil is reached; cover and turn heat off.

Allow to sit, covered for 12 minutes. Remove eggs with a slotted spoon and place in an ice bath. Once cooled, peel eggs carefully.

Cut the peeled eggs into halves and transfer yolks to a medium sized bowl. Combine all ingredients, and stir until mixture is light and fluffy.

Place the egg mixture in a small freezer bag. Remove any air, and cut a small hole in one corner.

Pipe the contents into the egg halves. Garnish with scallions and a sprinkle of paprika.