Bring a large pot of salted water to a rolling boil. Add macaroni and cook until al dente, about 8 minutes. Drain and rinse under cold water to cool.

In a mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Season with salt, pepper, and smoked paprika. Adjust consistency with water if necessary.

In a mixing bowl, combine cooled pasta with dressing, folding in boiled eggs, red onion, celery, chives, dill, and Parmesan cheese carefully.

Cover tightly and refrigerate for at least 30 minutes before serving to meld flavors.