Heavenly Devilled Eggs

12 medium eggs
2/3 reduced fat ricotta cheese
2 spring onions, finely chopped
1/3 finely chopped green capscium
1/3 finely chopped red capsicum
2 tsp dijon mustard
1/4 cup finely chopped parsley
paprika to dust

Boil eggs.  Remove from heat, cover and leave for 15 minutes.  Drain eggs and peel.  Cut lenghtways in half remove yolk discard 8 yolks.

Arrange 20 egg white halves on platter.  Chop remaining 4 egg white halves very finely.  Mash 4 yolks with fork.  Transfer whites and yolks to a bowl.  Stir in ricotta, spring onions, capsicums, and mustard.  Pipe into egg whites.  Sprinkle parsley and paprika.