Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your choice of short pasta and cook for 8–10 minutes, or until al dente. Drain and cool under cold running water.

While the pasta is cooking, peel the hard-boiled eggs and separate the whites from the yolks. Mash the yolks until smooth and finely chop the whites.

In a clean bowl, combine the smooth egg yolks with mayonnaise, Dijon mustard, Greek yogurt, vinegar, and sugar if desired. Whisk until creamy.

In a large bowl, add the cooled pasta, chopped egg whites, minced red onion, chopped celery, and dill pickles. Toss gently to combine.

Fold the creamy dressing into the pasta mixture, ensuring everything is well coated.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to chill.

Before serving, taste and adjust the seasoning. Garnish with fresh herbs if desired.