Carry a big pot of water to a boil. Add the eggs and prepare dinner for 10 minutes. Take away from the water and add the eggs to an ice tub.
Carry the identical pot of water to a boil. Salt the water and prepare dinner the pasta till al dente. Put aside 2 tablespoons of starchy pasta water earlier than straining the water.
Rinse the pasta in chilly water and put aside.
Peel the eggs and take away the yolk. Switch all of the yolks to a bowl and set the egg whites to the facet.
To the bowl with the yolk, stir within the mayonnaise, Greek yogurt, mustard, honey, lemon juice, vinegar, garlic powder, salt, and 1 tablespoon of the pasta water. Stir till clean and mixed.
Roughly chop the cooked egg whites and add them to the bowl.
Add the contemporary dill, pickles, peas, onion, and pasta to the bowl with the sauce and blend till all the components are coated in sauce.
High with paprika, contemporary dill, black pepper, and any further salt if wanted.
Serve instantly or switch to the fridge to chill.
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