Cook macaroni according to package directions until al dente. Drain well and rinse with cold water. This stops the cooking process.
1 pound elbow macaroni
In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar (or honey), salt, and pepper.
1 cup mayonnaise, 1/4 cup Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Carefully chop the hard-boiled eggs into small, even pieces. Leave one egg yolk separate for topping if desired.
6 hard-boiled eggs
Add the cooked macaroni, chopped eggs, celery, red onion, and sweet pickle relish to the dressing.
1 pound elbow macaroni, 6 hard-boiled eggs, 1/4 cup finely chopped celery, 1/4 cup finely chopped red onion, 2 tablespoons sweet pickle relish
Gently mix all ingredients until well combined. Be careful not to mash the eggs too much.
1 pound elbow macaroni, 1 cup mayonnaise, 1/4 cup Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 6 hard-boiled eggs, 1/4 cup finely chopped celery, 1/4 cup finely chopped red onion, 2 tablespoons sweet pickle relish
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Before serving, stir the salad again. Sprinkle with paprika and the remaining egg yolk for visual appeal. Serve cold and enjoy!
Paprika, 6 hard-boiled eggs
