Creamy Macaroni Salad

By cheeserohan

Ingredients

• coarse salt and ground pepper
• 1/2 pound elbow macaroni
• 2 hard-cooked large eggs, whites roughly chopped, yolks left whole
• 1 cup low-fat plain yogurt
• 1 Tablespoon mayonnaise
• 1 Tablespoon fresh lemon juice
• 4 radishes, quartered and thinly sliced
• 2 celery stalks, thinly sliced crosswise
• 2 Tablespoons finely chopped dill pickle
• 2 Tablespoons chopped fresh chives

Preparation

Step 1

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. In a small bowl, finely mash 1 egg yolk with a fork (reserve remaining yolk for another use). Add yogurt, mayonnaise, and lemon juice; stir until smooth. Add to pasta, then stir in egg whites, radishes, celery, and pickle. Season with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.) Sprinkle with chives just before serving.