Cut off the narrow end of each egg so that it stands up. Cut eggs in half cross-wise, Not length-wise. Mix yolks, sour cream, salad mix, and mustard with a fork. When the mixture is fluffy, fill each egg half. Sandwich the halves together, filling will show between. Sprinkle the filling that shows with parsley. Arrange eggs in a serving and sprinkle with paprika.

Taken from: It Never Turns Out The Same Way Cookbook A Collection of Recipes from the Kitchen of Joyce & Clem Kohl