Boil the macaroni in salted water for 8-10 minutes until it reaches al dente. Drain and rinse under cold water. Transfer to a large bowl to cool.

Halve the hard-boiled eggs, scoop out the yolks, and chop the whites into small pieces. Add the chopped whites to the bowl with the pasta.

In a small bowl, mash the yolks until smooth, then combine them with Greek yogurt, mayonnaise, and Dijon mustard. Mix until creamy.

Stir in the chopped red onion and celery to the pasta mix. Pour the egg yolk dressing over the pasta and gently fold until combined.

Sprinkle fresh chives and paprika on top, then season with sea salt. Refrigerate for at least 1 hour before serving.