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Deviled egg pasta salad with macaroni. Light on the mayo and big on flavor, this dish is a hit at cookouts or summer gatherings! Also a great way to use leftover hard boiled eggs.
8 oz. macaroni pasta (about 2 1/2 cups uncooked, 1/2 pound)
6 hard boiled eggs
1/2 cup plain greek yogurt
1/4 cup mayonnaise ( like avocado oil mayo)
1 tablespoon dijon mustard
1 small red onion , chopped
2 ribs celery , chopped
1 tablespoon fresh chives
1/2 teaspoon paprika , more as desired
sea salt to taste
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