Ingredients:

  • 1 lb elbow macaroni
  • 2 tsp kosher salt
  • 1 cup high-quality mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/4 cup sweet pickle relish
  • 1/2 tsp smoked paprika
  • 8 large hard-boiled eggs, peeled
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely minced
  • 2 tbsp fresh chives, sliced
  • 1/4 cup pimento peppers, diced

Instructions:

  1. Bring a large pot of water to a rolling boil. Add kosher salt and macaroni. Cook until just tender but firm to the bite, about 8-9 minutes.
  2. Drain the pasta and rinse immediately under cold running water until cooled to the touch to remove excess starch and stop the cooking process.
  3. Separate the yolks from all 8 of the hard-boiled eggs. Place the yolks into a medium mixing bowl.
  4. Mash the egg yolks and whisk in the mayonnaise, yellow mustard, dijon mustard, apple cider vinegar, sweet pickle relish, and smoked paprika until a smooth, creamy emulsion forms.
  5. Roughly chop all 8 of the egg whites.
  6. In a large bowl, combine the cooled macaroni, chopped egg whites, diced celery, minced red onion, chives, and pimento peppers.
  7. Fold the dressing into the pasta mixture until every noodle is evenly coated. Season with salt and black pepper to taste. Chill for at least 1 hour before serving.