Place eggs in a pot, and cover with water.
Bring just to a boil.
Turn off heat, and let sit for 15 minutes.
Drain, and add cold water. Let the eggs chill.
Remove the shells. Break open 2 of the eggs, and throw away the yolks.
Mash up the remains 8 eggs whites and 6 yolks.
Stir in the mayonnaise, Dijon mustard, green onion, paprika, bell pepper, radishes, salt and pepper.
Serve the egg salad in a wrap with lettuce.