Ingredients:

  • 1 lb elbow macaroni or rotini pasta
  • 1 tbsp salt
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 large hard-boiled eggs, peeled
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, minced
  • 1/2 cup dill pickles, diced
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Cook the 1 lb elbow macaroni or rotini pasta in a large pot of boiling water with 1 tbsp salt according to package directions until al dente. If boiling eggs from raw, add them to the pot during the last 10 minutes of pasta cooking until yolks are fully set. Drain everything in a colander and rinse the pasta with cold water until completely chilled.
  2. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tbsp yellow mustard, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mash 2 of the egg yolks directly into the dressing until completely smooth.
  3. Transfer the cooled pasta to a large bowl. Pour the dressing over the pasta and toss gently to coat.
  4. Dice the remaining hard-boiled eggs and fold them in along with 1/2 cup diced celery, 1/4 cup minced red onion, and 1/2 cup diced dill pickles. Stir in 2 tbsp chopped fresh parsley and serve chilled.