Ingredients
12 oz elbow macaroni
6 large eggs
3/4 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon Dijon mustard (optional for extra depth)
1 tablespoon apple cider vinegar or pickle juice
1/2 teaspoon garlic powder
1/2 teaspoon paprika (plus extra for garnish)
1/2 cup finely diced celery
1/4 cup finely diced red onion
Salt and black pepper to taste
Optional: chopped green onions or fresh dill
Instructions
Cook pasta according to package directions. Drain and rinse under cold water. Let cool completely.
Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit 10–12 minutes. Cool, peel, and chop.
In a large bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, vinegar or pickle juice, garlic powder, paprika, salt, and pepper.
Add cooled pasta, chopped eggs, celery, and red onion. Gently fold until evenly coated without breaking the eggs too much.
Cover and refrigerate at least 1 hour before serving.
Garnish with extra paprika and green onions before serving.