Parisian Artichokes

4 hard-boiled eggs, peeled and finely chopped
1 cup finely chopped onion
¼ cup mayonnaise
1½ teaspoons Dijon mustard
2 teaspoons red wine vinegar
2 teaspoons olive oil
½ cup minced parsley
½ teaspoon salt
¼ teaspoon white pepper

1 62-ounce jar Luna Rossaâ whole artichokes, drained and halved

3 green onions, thinly sliced (optional garnish)
Paprika (optional garnish)

Combine first 9 ingredients in medium bowl.

Place artichokes on large platter flat side up. Place small scoop of egg salad atop each artichoke. Garnish each artichoke with sliced green onions and dash of paprika.