Hard boil the eggs by placing them in a pot of water, bringing it to a boil, then covering and letting sit for 10 minutes.

Remove the eggs, cool them in ice water, then peel and slice them in half lengthwise.

In a mixing bowl, scoop out the yolks of the eggs and mash them with a fork.

Add crawfish tails, mayonnaise, Dijon mustard, hot sauce, green onions, lemon juice, salt, and pepper to the mashed yolks. Mix until well combined.

Using a pastry bag or spoon, fill the egg white halves with the crawfish mixture.

Sprinkle with paprika and garnish with chopped parsley before serving.