-½ cup thinly sliced red onion
-¼ cup apple cider vinegar
-1 tsp. sugar
-8 oz. large elbow macaroni (we just used standard-sized whole wheat macaroni)
-12 hard-cooked eggs
-½ cup mayonnaise (we used Hellmann’s Real Mayonnaise)
-3 tbsp. country Dijon-style mustard
-½ tsp. salt (we used kosher salt)
-½ tsp. smoked paprika
-¼ tsp. cracked black pepper
-½ cup chopped sweet pickles (we used sweet midgets pickles)
-1 ½ cups very thinly sliced celery
-2 Tbsp. water
1.) Take a small saucepan out and add the first 3 ingredients to it, stirring to combine. Turn the heat up just high enough for a simmer to occur, stirring every once and a while. Once a simmer occurs, take the saucepan off the heat and leave it off to the side for now. Personally, we continued to toss the onions around in the pickling liquid occasionally even after the saucepan was off the heat to ensure all onion slices were equally pickled.
While waiting for a simmer to occur in step one, look at the box your macaroni came in, there should be directions on how to cook the pasta. Follow those instructions. Once the pasta is cooked, drain the water and put the macaroni in a strainer so you can rinse the pasta with cold water, cooling it down rapidly. Leave the pasta off to the side for the time being so any remaining water can come off without watering down the salad.
2.) Take one of the hard cooked eggs and give it a rough chop, putting it off to the side for the time being. Take the other 11 eggs and halve them, popping the yolks out and placing them in a medium-sized mixing bowl. Take the whites and give them a rough chop, putting them off to the side just for now.
3.) Take a fork and mash up the yolks you put in that medium-sized mixing bowl. Throw in the mayonnaise, mustard, and vinegar mixture (the onions and the pickling liquid in the saucepan), stirring until thoroughly combined. Slowly stir in the water, salt, paprika, and pepper until the dressing is thoroughly combined again and after it is, your dressing is complete !
4.) Now onto assembly ! Get a large mixing bowl out and add the following components to it, stirring to combine: egg whites, pickles, celery, macaroni, and dressing. Depending on just how large your bowl is, you may have to be like us and stir slowly and carefully ‘cause you want the dressing to completely coat the components in the bowl but you don’t want any of the ingredients falling out (our bowl was almost filled up to the top). Take that 1 egg you coarsely chopped and spread it out over the pasta salad in the large bowl, followed by sprinkling extra smoked paprika and pepper. You can either eat this right away or put a lid on the bowl, sticking it in the fridge up to 6 hours so it gets nice and chilled.
Oh and we had to post this picture:
We usually have trouble peeling eggs without them looking rough afterwards but this egg, this was the best looking egg we’ve ever peeled and we just wanted to take a picture of it as proof that this wonderfully peeled egg existed before we eventually chopped it up.
Recipe source unknown.
We weren’t paid in any way to promote Hellmann’s mayonnaise.