Add everything (except celery, red pepper, pepper, paprika) into high‐speed blender. Blend very well until it resembles a smooth, creamy hollandaise sauce. Pour yellow “egg salad” liquid mixture into a large bowl (thickens in fridge). Add celery, red pepper and anything else you’d like to add (onion, parsley). Mix everything together with a spoon until nicely coated. Sprinkle with pepper & paprika. Serve on romaine lettuce wraps.
