In a blender or food processor, combine lemon juice, chopped onions, mustard, mayonnaise and hot sauce. Add eggs one by one, beating well after each addition, until light and fluffy. Beat in the seasoned salt, white pepper and pimiento cream. Spoon into a chilled bowl and top with parsley springs.
Serve with fresh vegetables; carrot and celery sticks, jicama, grape tomatoes, broccoli and cauliflower buds or any other vegetables suitable for dipping.