Bring a pot of water to a boil and carefully add eggs, then reduce to a simmer for 10-12 minutes. While the eggs cook, bring a separate pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Once the eggs are done, transfer them to an ice bath to cool completely—this makes peeling much easier and stops the cooking process. When the pasta is finished, drain it thoroughly and rinse with cold water to stop the cooking and prevent sticking.

Once the eggs are cool enough to handle, peel them and separate the yolks from the whites. Place the yolks in a medium bowl and mash them with a fork until completely smooth—this creates a creamy, protein-rich base that traditional mayo-based dressings can't achieve. This step is crucial because the mashed yolks provide both creaminess and binding power, reducing the amount of mayo needed.

To the mashed yolks, add the Greek yogurt, mayonnaise, Dijon mustard, garlic powder, salt, and smoked paprika. Whisk everything together until you have a smooth, cohesive dressing with no lumps. I like to use Greek yogurt here because it adds tanginess and protein without making the dressing too heavy—the combination of yogurt and mayo gives you the creaminess of a classic pasta salad dressing but with much more nutritional value.

While the dressing comes together, dice the red onion, chop the green onion, and dice the celery into small, bite-sized pieces. Chop the cooled hard-boiled egg whites into chunks—don't make them too fine or they'll disappear into the salad. Keep these vegetables and egg whites separate until you're ready to combine everything.

Add the cooled pasta from Step 1 to the bowl with the dressing, then add the chopped vegetables and egg whites from Step 4. Stir everything together gently but thoroughly until every piece of pasta is coated with the dressing and all ingredients are evenly distributed. Taste and adjust seasoning if needed—I sometimes add an extra pinch of salt and a crack of black pepper to bring out all the flavors.

Refrigerate the pasta salad for at least 30 minutes before serving, or up to 2 days in an airtight container. The flavors develop and blend beautifully as it chills, and the pasta continues to absorb the dressing. Serve cold and enjoy a high-protein, creamy pasta salad that's both satisfying and nutritious.