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Ingredients
  

  • 8 oz elbow macaroni
  • 6 hard-boiled eggs
  • ½ cup mayonnaise
  • 1 tbsp yellow mustard
  • 2 tbsp dill pickle relish
  • 2 celery stalks diced
  • ¼ cup red onion chopped
  • 1 tbsp apple cider vinegar
  • ½ tsp paprika plus more for garnish
  • Salt & pepper to taste
  • Optional: chopped parsley or chives for garnish

Instructions
 

  • Cook the Pasta
  • Boil in salted water until al dente (about 8 minutes). Drain and rinse with cold water to cool.
  • Boil the Eggs
  • Place eggs in a pot of cold water. Bring to a boil, turn off heat, cover for 10 minutes, then cool and peel.
  • Make the Dressing
  • Mix mayo, mustard, relish, vinegar, paprika, salt, and pepper in a large bowl.
  • Assemble the Salad
  • Chop the eggs and add them to the bowl along with cooled pasta, celery, and onion. Stir gently.
  • Chill and Serve
  • Refrigerate for 20+ minutes. Garnish with extra paprika and herbs before serving.