Ingredients:

  • 16 oz dry elbow macaroni
  • 2 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • 1.5 cups mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp Dijon mustard
  • 2 tbsp sweet pickle relish
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 3 large hard-boiled eggs, peeled and chopped
  • 1 cup celery, finely diced
  • 0.5 cup red bell pepper, finely diced
  • 0.25 cup red onion, minced
  • 2 tbsp fresh parsley, chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the elbow macaroni for 1 minute longer than the package directions suggest to ensure it remains tender once chilled.
  2. Drain the pasta well but do not rinse. While steaming hot, transfer to a large bowl and toss with 2 tablespoons of apple cider vinegar and 1 teaspoon of sugar. Let sit for 5 minutes to absorb.
  3. In a separate medium bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, sweet pickle relish, smoked paprika, and garlic powder until smooth.
  4. Fold the chopped hard-boiled eggs, diced celery, red bell pepper, minced red onion, and parsley into the vinegar-soaked macaroni.
  5. Pour the dressing over the macaroni mixture and fold gently with a silicone spatula until every noodle is evenly coated. Season with salt and black pepper to taste.
  6. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld and the emulsion to stabilize.