1

Boil macaroni according to package instructions, and then set aside in a large bowl. Drizzle with a small amount of olive oil to keep from sticking together.

2

Place the eggs in a large pot and cover with water. Bring to a boil and then cover the pot and turn the heat off. Let the eggs cook covered for 9 to 10 minutes. Remove with a slotted spoon and let cool before peeling. Cut the peeled eggs into halves or quarters and set aside.

3

In a small bowl, combine the mayonnaise, yogurt, lemon juice and salt.

4

Add the red onion, pepper and celery to the bowl with the macaroni. Add ¾ of the dressing and toss well to combine. Top with eggs, dill and salt and pepper to taste.

5

Keep the remaining dressing in the fridge and add as needed to the salad to keep it from drying out.