Bring a pot of salted water to a boil and cook the macaroni for 8-10 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process.

Carefully cut the hard-boiled eggs in half and scoop out the yolks into a small bowl. Chop the egg whites and add them to the bowl with pasta.

Mash the yolks with a fork until fine. Then, stir in the Greek yogurt, mayonnaise, and Dijon mustard until smooth and creamy.

Add the chopped red onion and celery to the large bowl with pasta. Pour in the egg yolk mixture and gently stir until everything is evenly coated.

Top your salad with chopped chives, a sprinkle of paprika, and salt to taste. Chill for at least an hour before serving.