Ingredients
Method
Instructions
- Cook the elbow macaroni according to the package instructions. Once cooked, strain and rinse well with cold water to stop the cooking process and prevent sticking.
- Peel the hard-boiled eggs and cut them in half. Scoop out the yolks and place them in a small mixing bowl, then chop the egg whites into bite-sized pieces.
- Mash the egg yolks with a fork until smooth. Season with salt and pepper, then stir in the Dijon mustard and mayonnaise until the dressing is creamy and well combined.
- In a large mixing bowl, combine the cooked macaroni, chopped egg whites, pickles, red onion, celery, and black olives.
- Pour the dressing over the salad mixture and add the smoked paprika. Toss everything together until the pasta and vegetables are evenly coated.
- Garnish with fresh chives and an extra sprinkle of paprika. For the best flavor, chill in the refrigerator for at least one hour before serving.
Notes
To ensure easy peeling, transfer hard-boiled eggs to an ice bath immediately after cooking. Rinsing the pasta in cold water is essential to prevent a gummy texture.
