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Ingredients
  • 8 oz (250 g) elbow pasta
  • 6 medium eggs, hard-boiled
  • ½ cup (115 g) mayo
  • ½ cup (125 g) natural yoghurt
  • 1 tablespoon Dijon mustard
  • ⅓ cup (75 g) celery, finely diced
  • ¼ cup (50 g) red onion, finely diced
  • 1 small avocado, cubed
  • 1 tablespoon lemon juice (optional)
  • ½ teaspoon paprika, plus more for serving
  • 1 tablespoon fresh parsley, chopped
  • Salt and ground black pepper to taste
Steps
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