Begin by bringing a large pot of salted water to a boil. Add 8 oz. of macaroni pasta and cook for 8-10 minutes, or until al dente. Drain the pasta and rinse it under cold running water. Set aside in a large mixing bowl.

While the pasta cooks, slice 6 hard-boiled eggs in half lengthwise. Scoop the yolks into a small bowl and chop the egg whites. Add the chopped whites to the bowl with the cooled macaroni.

In the bowl with the egg yolks, mash them until crumbly. Incorporate ½ cup of plain Greek yogurt, ¼ cup of mayonnaise, and 1 tablespoon of Dijon mustard into the mashed yolks. Mix until smooth.

Add the diced red onion and chopped celery to the bowl with the macaroni and egg whites. Pour in the creamy egg yolk mixture and gently fold until combined.

Sprinkle 1-2 tablespoons of chopped fresh chives and ½ teaspoon of paprika over the salad. Season with sea salt to taste. Cover and refrigerate for at least 1 hour before serving.