Ingredients: 8 oz elbow macaroni 6 large eggs 1/2 cup mayonnaise 1 tablespoon yellow mustard 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1/2 teaspoon paprika 1/4 teaspoon garlic powder Salt and black pepper, to taste 1/2 cup celery, finely chopped 1/4 cup red onion, finely chopped 1/4 cup dill pickles, chopped 2 tablespoons fresh parsley, chopped (optional, for garnish)
Directions:
1. Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside. 2. While the pasta is cooking, place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 12 minutes. Drain and transfer to an ice bath to cool completely. Peel and chop the eggs. 3. In a large mixing bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, paprika, garlic powder, salt, and pepper until smooth. 4. Add the cooked macaroni, chopped eggs, celery, red onion, and dill pickles to the bowl. Gently fold everything together until well combined and coated with the dressing. 5. Taste and adjust seasoning if needed. Cover and refrigerate for at least 1 hour to allow the flavors to meld. 6. Before serving, sprinkle with extra paprika and fresh parsley if desired.
