Hard boil the eggs, then cool them in cold water. Peel and slice them in half lengthwise.

In a mixing bowl, combine the tuna, mayonnaise, Dijon mustard, lemon juice, dill pickles, salt, and black pepper. Mix until smooth.

Scoop out the yolks from the egg halves and mix them into the tuna mixture. Spoon or pipe the filling back into the egg whites.

Sprinkle with paprika and garnish with chopped parsley. Serve immediately or refrigerate until ready to serve.