This macaroni salad has lower fat because of the substitution of the yogurt. What it’s not missing is the great taste!!!
Salt and pepper to taste
1/2 lb elbow macaroni
2 hard cooked eggs, leave yolks whole, chop whites
1 cup low fat Greek yogurt
1 T. mayo
1 T lemon juice
4 radishes, quartered and thinly sliced
2 celery stalks, chopped
2 T finely chopped dill pickle
2 T chopped fresh chives
Cook macaroni according to package directions. Drain and put back in the pot. Mash egg yolk with fork and mix with yogurt, mayo, and lemon juice until smooth. Add to the pasta. Stir in rest of ingredients except the chives and season with salt and pepper. Refrigerate. Sprinkle with chives just before serving.