Bring a large pot of heavily salted water to a rolling boil over high heat. Drop in the 8 ounces of elbow macaroni and cook according to the package directions until al dente (usually 8 to 10 minutes).

Drain the pasta completely in a colander, then rinse the noodles immediately under cold running water until they are cool to the touch. Rinsing stops the cooking process instantly and washes away excess exterior starches, preventing the noodles from sticking together into a gummy mass. Set aside.

Take your peeled, hard-boiled eggs and slice them carefully in half lengthwise. Pop the solid yellow yolks out of the centers and drop them into a medium mixing bowl. Set the empty egg white halves aside on a cutting board.

Use a firm fork to thoroughly mash the egg yolks until they turn into a fine, uniform powder with no large lumps.

Add the ½ cup of plain Greek yogurt, ¼ cup of mayonnaise, and 1 tablespoon of Dijon mustard straight into the bowl with the pulverized yolks. Whisk aggressively for 30 to 45 seconds until the ingredients emulsify into a rich, thick, and completely smooth yellow dressing base.

Take the reserved egg whites and roughly chop them into uniform, bite-sized pieces.

In an extra-large salad bowl, combine the cooled macaroni noodles, chopped egg whites, finely diced red onion, and chopped celery.

Pour the smooth, deviled egg yolk dressing directly over the pasta and vegetables. Use a large silicone spatula or salad tongs to gently fold the ingredients together from the bottom up until every noodle is evenly coated in a glossy sheet of dressing.

Season the salad with the ½ teaspoon of sweet paprika, sea salt, and freshly cracked black pepper to your preference, tossing lightly to distribute the spices.

Cover the bowl securely with plastic wrap and transfer it to the refrigerator to chill for at least 1 hour before serving. This cooling window allows the pasta starches to absorb the residual moisture, deepening the aromatic flavors. Just before serving, uncover and scatter the fresh chopped chives and an extra dusting of paprika across the top for color.