Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente, usually 1 minute less than the package says. Drain and rinse under cool water to stop the cooking. Shake off excess water well.

Boil the eggs (if you haven’t already): Place eggs in a saucepan, cover with water by 1 inch, and bring to a gentle boil. Turn off heat, cover, and let sit 10–12 minutes. Transfer to an ice bath for 10 minutes, then peel.

Make the dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, vinegar or pickle brine, relish, paprika, garlic powder, a big pinch of salt, and pepper. Taste and adjust acidity or salt now.

Chop the mix-ins: Dice celery and onion finely. Chop dill or parsley. Roughly chop 6 of the eggs. Slice the remaining 2 eggs into rounds for garnish, or chop them as well if you prefer.

Toss the base: Add the cooled, well-drained pasta, celery, onion, and chopped herbs to the dressing. Fold gently until everything is evenly coated.

Add the eggs: Gently fold in the chopped eggs so they hold their texture. If using bacon or bell pepper, add now.

Season and chill: Taste and adjust with more salt, pepper, vinegar/brine, or mustard. Cover and refrigerate for at least 1 hour, preferably 2–4 hours, to let flavors meld.

Garnish and serve: Before serving, give it a gentle stir. If it seems tight, loosen with a spoonful of mayo or a splash of milk. Top with sliced eggs, a sprinkle of paprika, and extra herbs.