Fill a large pot with water and bring it to a rolling boil. Add macaroni pasta and cook for 8-10 minutes until al dente, then drain and rinse under cold water.

While the pasta cools, slice each hard-boiled egg in half, separate yolks from whites. Chop whites and add to a large bowl; set yolks aside.

In a small bowl, mash the yolks with a fork. Blend in Greek yogurt, mayonnaise, and Dijon mustard until smooth.

In the bowl with egg whites, add cooked macaroni, diced onion, and chopped celery. Pour in the yolk mixture and fold until combined.

Sprinkle chives and paprika over the salad, season with sea salt. Cover and refrigerate for at least 1 hour before serving.