Ingredients
— The Pasta & Eggs —
8 oz (approx. 2 cups dry) elbow macaroni
10 large hard-boiled eggs, peeled
— The Dressing —
3/4 cup mayonnaise
1 tablespoon yellow mustard (or Dijon for a sharper kick)
2 teaspoons apple cider vinegar (or pickle juice)
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika (plus extra for garnish)
— The Mix-Ins —
1/2 cup celery, finely diced
1/3 cup sweet pickles or dill pickles, finely chopped
1/4 cup red onion, finely diced
2 tablespoons fresh chives or green onions, chopped
Instructions
1. **Cook Pasta:** Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
2. **Prep Eggs:** Slice the hard-boiled eggs in half lengthwise. Remove the yolks and place them into a medium mixing bowl. Roughly chop the egg whites and place them in a separate large salad bowl.
3. **Make Dressing:** Mash the egg yolks with a fork until they resemble fine crumbs. Add the mayonnaise, mustard, vinegar, sugar, salt, pepper, and paprika. Whisk until the dressing is smooth and creamy (it should look like deviled egg filling).
4. **Combine:** Add the cooled macaroni, diced celery, chopped pickles, and red onion to the large bowl with the chopped egg whites. Pour the creamy yolk dressing over the top.
5. **Toss & Chill:** Gently toss everything together until the pasta and veggies are evenly coated in the dressing. Taste and adjust salt/pepper if needed.
6. **Serve:** Transfer to a serving dish. Garnish with chopped chives and a dusting of paprika. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
Make Ahead: This salad tastes even better the next day! You can make it up to 24 hours in advance. If it looks a little dry after sitting in the fridge, stir in an extra tablespoon of mayo or a splash of milk to loosen it up.
Pickle Juice Trick: For extra tangy flavor, substitute the vinegar with an equal amount of juice from the pickle jar.
Add Bacon: For a smoky crunch, stir in 6 slices of cooked, crumbled bacon right before serving.
Boiling Eggs: To get perfect hard-boiled eggs, cover eggs with water, bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer immediately to an ice bath.
- Prep Time: 20
- Cook Time: 10
- Category: Side Dish
- Method: Boil & Chill
- Cuisine: American
- Diet: Vegetarian