Begin by bringing a large pot of salted water to a boil. Add macaroni and cook for 8–10 minutes until al dente. Drain and rinse with cold water.

While the pasta cools, slice hard-boiled eggs in half and chop the whites. Combine the egg whites with the cooled macaroni in a large bowl.

In a small bowl, mash the yolks until smooth, then blend in Greek yogurt, mayonnaise, and mustard. Stir until creamy to create the dressing.

Add chopped red onion and celery to the mixing bowl with macaroni and egg whites. Pour the yolk mixture over and stir gently to combine.

Sprinkle chives and paprika over the salad. Season with sea salt to taste. Cover and refrigerate for at least one hour before serving.