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Cook the Macaroni:
Cook elbow macaroni in a large pot of salted boiling water until al dente. Drain and rinse under cold water. Set aside.
Boil the Eggs:
Place eggs in a pot, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath, cool, peel, and chop.
Make the Dressing:
In a large bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper until smooth.
Combine Ingredients:
Add macaroni, chopped eggs, celery, red onion, and sweet pickle relish to the dressing. Gently fold everything together.
Chill:
Cover and refrigerate for at least 1 hour to let flavors meld.
Serve:
Stir before serving. Garnish with extra paprika and chopped parsley. Serve chilled.
Serving and Storage Tips:
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