Cooking Instructions:

Begin by hard-boiling the eggs. Once cooked, cool them in an ice bath for easier peeling.

In a separate pot, cook the pasta according to package instructions. After cooking, rinse the pasta under cold water to cool it down.

While the eggs and pasta are cooling, prepare the deviled egg filling. Peel the hard-boiled eggs and separate the yolks from the whites.

Mash the yolks in a bowl and mix them with mustard, mayonnaise, yogurt, vinegar, salt, pepper, and paprika until creamy.

In a large serving bowl, combine the cooked pasta with the deviled egg filling, chopped egg whites, and diced onions.

Mix well until all ingredients are evenly coated.

If desired, add additional ingredients such as chopped celery and dill pickles.

Stir until combined, then taste and adjust seasoning if necessary.

Cover the salad and refrigerate for at least 1 to 2 hours, allowing the flavors to meld.

Serve chilled, garnished with a sprinkle of paprika or chopped chives if desired.