Step 1

Cook macaroni in boiling water for 8-10 minutes (or per package instructions). Drain and rinse and set aside in large bowl.

Step 2

Cut the hard boiled eggs in half and remove the yolks, and place the yolks in a small bowl. Chop the whites and add to the pasta bowl.

Step 3

Mash the egg yolks with a fork. Stir in greek yogurt, mayonnaise and mustard.

Step 4

Add the chopped onion and celery to the pasta bowl, and stir in egg yolk mixture until combined.

Step 5

Top with fresh chives, paprika and salt as desired. Can be eaten immediately, but best served after being chilled in refrigerator for at least 1 hour. Add more mayo or yogurt if needed or when re-serving leftovers.