• Slice eggs in half lengthwise.
• Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
• Stir in mayonnaise, dijon and ground mustard, parsley and seasoned salt until smooth and creamy.
• Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
• Refrigerate 1 hour or until ready to serve.

How to boil eggs for deviled eggs (and egg salad):

• Add eggs to an empty saucepan, only put them in in one layer. Cover with water and add a little bit of salt. Bring to a boil and allow to boil for 10 minutes.
• Turn off heat and allow to sit on the burner for 15 minutes.
• Strain the liquid and run cold water over the eggs. Allow to cool for 15 to 20 minutes before refrigerating for at least 30 to 60 minutes before peeling. This can be done the day before. (If you need to peel the eggs, run the eggs under cold running water until cool to the touch and then peel.)