Bring a large pot of water to a boil. Add the eggs and cook for 10 minutes. Remove from the water and add the eggs to an ice bath.
Bring the same pot of water to a boil. Salt the water and cook the pasta until al dente. Set aside 2 tablespoons of starchy pasta water before straining the water.
Rinse the pasta in cold water and set aside.
Peel the eggs and remove the yolk. Transfer all the yolks to a bowl and set the egg whites to the side.
To the bowl with the yolk, stir in the mayonnaise, Greek yogurt, mustard, honey, lemon juice, vinegar, garlic powder, salt, and 1 tablespoon of the pasta water. Stir until smooth and combined.
Roughly chop the cooked egg whites and add them to the bowl.
Add the fresh dill, pickles, peas, onion, and pasta to the bowl with the sauce and mix until all of the ingredients are coated in sauce.
Top with paprika, fresh dill, black pepper, and any additional salt if needed.
Serve immediately or transfer to the refrigerator to cool.
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