I prefer to hard boil my eggs in the Instant Pot the day before so they're cool and ready to use. For this, I add one cup of water to my Instant Pot and put the metal rack in the bottom of the pot. I add my eggs and cook on manual for 5 minutes. I let the steam release naturally. I put the eggs into a cold water and ice bath to cool. Then I peel the eggs and store them in a sealed container in the fridge.

Cook the pasta per the package instructions. Drain and rinse the pasta with cold water to cool. Pour the cooked pasta into a large mixing bowl.

Then add the chopped hard boiled eggs, finely diced red onion, mayonnaise, yogurt, mustard, salt, paprika and pepper to the large mixing bowl. Stir to combine.

Refrigerate the salad at least 30 minutes before serving. I prefer to refrigerate overnight so the salad is completely chilled before I serve it.

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