Deviled Egg Pasta Salad

Ingredients

1 lb macaroni pasta

1 tablespoon olive oil

12 hard boiled eggs, separated (10 + 2)

1/2 cup plain Greek yogurt (or sour cream)

1 cup mayonnaise

2-3 tablespoons dijon mustard

1 tablespoon water

1/2 small red onion or 1 shallot, finely diced

3 celery stalks, chopped

2 tablespoons chopped fresh chives

4-5 strips cooked bacon, chopped (optional)

Green olives, sliced (optional)

1 teaspoon paprika

Kosher salt, to taste

Cook macaroni in boiling water for 8-10 minutes. Drain and coat with one tablespoon of olive oil. Stir and set aside in large bowl.
Cut 10 hard boiled eggs in half and remove the yolks. Add the yolks to a small bowl with Greek yogurt, mayonnaise, water, mustard, and 1/2 teaspoon Kosher salt. Mix with a handheld mixer until smooth (like deviled egg filling). Thinly slice the two remaining eggs so you have egg slices to place on top of the finished dish.
Chop the whites and add to the pasta bowl. Add the chopped red onion and celery as well, stir. Now coat in the egg yolk mixture until combined. ** If you feel your mixture is too thick, add one teaspoon of water to thin it out so it coats the pasta nicely.
Top with fresh chives, paprika and salt as desired. I also added chopped bacon and freshly ground pepper. You can also add sliced green olives (optional).