Bring large sauce pan to boil with water over medium high heat. Gently place eggs into sauce pan with slotted spoon. Boil gently for 12-15 minutes. Remove eggs from pan and place into bowl of ice water for 1 minute. Peel eggs and set aside to cool. Once cooled, cut eggs in half and remove yolk into large bowl. Mash yolk until it resembles a finely crumbled paste. Add mayonnaise, mustard, sugar, salt, and food coloring. Mix until creamy.
Place into piping bag (or large ziploc with corner cut off) and pipe into egg whites. Dust with paprika and add green onion "stem". Refrigerate until ready to serve.