Ingredients
- 8 ounces elbow macaroni
- 6 eggs hard-boiled
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 4 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2-1 teaspoon salt to taste
- 1/2 teaspoon smoked paprika
- 1/4 cup red onion diced
- 1/4 cup green onion sliced
Instructions
- Prepare the pasta according to package directions.
- While the pasta cooks, peel the eggs and separate the whites and yolks, placing the yolks in a large bowl.
- Once the pasta is done, drain and rinse with cold water until it cools completely.
- Add the Greek yogurt and mayonnaise into the bowl with the egg yolks, and whisk until smooth and creamy. Add in the garlic powder, 1/2 a teaspoon of salt, and the paprika. Whisk again.
- Stir in the cooked pasta, red onion, and green onion. Chop the egg whites and mix in as well.
- Adjust salt, if needed. Serve right away or cover and refrigerate to let the flavors develop.
