Boil the eggs until fully cooked, for about 10–12 minutes. Once cooked, cool and peel the eggs.

Finely chop the onion. Soak it in cold water for 5–10 minutes, then drain.

Cut the eggs into small pieces.

Place the eggs and onion in a bowl. Add dried parsley, paprika powder, salt, pepper, and lemon juice. Gently mix until well combined.

Add KEWPIE MAYONNAISE ORIGINAL, then mix until all the ingredients are evenly combined. Serve immediately or use as a sandwich filling.