Peel and cool hard boiled eggs. Blend in a food processer until smooth. Transfer puree into a bowl.
In the bowl, mix in miracle whip, mayo, parsley and paprica. Add salt and pepper to taste. Save half of the parsley and paprica for garnish. Cover with plastic wrap and chill for 30 minutes or until cold.
Remove dip from fridge. Garnish with remaining paprica and parsley.