Cook macaroni according to package directions until al dente. Drain well and rinse with cold water.
1 pound elbow macaroni
Gently peel the hard-boiled eggs. Slice the eggs in half. Separate the yolks and put them in a bowl. Roughly chop the egg whites and set aside.
6 large hard-boiled eggs, peeled
In a medium bowl, mash the egg yolks. Add the salad dressing ingredients: mayonnaise, sour cream, yellow mustard, sweet pickle relish, apple cider vinegar, sugar, salt, and pepper. Mix until smooth and creamy.
1 cup mayonnaise, 1/2 cup sour cream, 1/4 cup yellow mustard, 2 tablespoons sweet pickle relish, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
In a large bowl, combine the cooked macaroni, chopped egg whites, celery, and red onion. Pour the creamy dressing over all ingredients. Gently mix until everything is evenly coated.
1 pound elbow macaroni, 1/2 cup celery, finely chopped, 1/4 cup red onion, finely chopped
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together.
Before serving, give the salad a final stir. Garnish with a sprinkle of paprika.
Paprika
