Hard boil one dozen eggs. Peel shells from the eggs and place peeled eggs in a large bowl. Mash the eggs with a potato masher or fork until they are broken down into medium chunks.
Add mayonnaise to eggs and stir to combine.
Add diced celery, blush wine vinaigrette dressing, mustard, parsley, lime juice, salt, pepper, and paprika to bowl. Mix well.
Serve immediately on a bun or bread. Tightly covered leftovers will keep for 3 to 5 days.
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