In a large mixing bowl, combine Greek yogurt, Dijon mustard, white wine vinegar, paprika, salt, and black pepper. Whisk until smooth.

Peel and chop the hard-boiled eggs into small pieces.

Finely chop the celery and white onion, then fold them into the Greek yogurt dressing along with the chopped eggs.

Chop fresh parsley and fold it into the mixture, adjusting seasoning as necessary.

Serve on whole-grain bread, in lettuce wraps, or refrigerate for up to 3 days.