Ingredients
- 8 ounces elbow macaroni
- 6 large eggs hard-boiled
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- Salt and pepper to taste
- 1/4 cup dill pickles chopped
- 1/4 cup red onion finely chopped
- 2 tablespoons celery finely chopped
- 1 teaspoon paprika
Instructions
- Cook the macaroni according to the package instructions until al dente, then rinse under cold water and drain.
- Peel and chop the hard-boiled eggs, separating the yolks from the whites.
- In a large bowl, mash the egg yolks with a fork and mix with mayonnaise, mustard, salt, and pepper until smooth.
- Add the chopped egg whites, macaroni, dill pickles, red onion, and celery to the yolk mixture. Stir until well combined.
- Sprinkle paprika over the salad, mix gently, and refrigerate for at least 1 hour before serving to blend the flavors.
