Instructions

• Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions. When done, drain the pasta in a colander and run it under cold water to rinse it and cool it.
• Cut each hard-boiled egg in half. Add the egg yolks to a small mixing bowl and mash them. Chop the egg whites into large chunks and set aside.
  6 hard-boiled eggs
• Add the mayonnaise, Dijon mustard, white vinegar, garlic powder, kosher salt, paprika, and black pepper into the mashed egg yolks. Stir to combine everything together.
  1½ cups mayonnaise, 2 tablespoons Dijon Mustard, 2 tablespoons white vinegar, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon paprika, ¼ teaspoon black pepper
• In a large mixing bowl or serving bowl, add the drained and rinsed pasta, chopped egg whites, celery, and red onion. Pour in the creamy dressing and gently toss everything together until combined and all the pasta is covered.
  6 hard-boiled eggs, ½ cup finely diced celery, ½ cup finely diced red onion
• Serve the pasta salad right away or cover and refrigerate for 2-4 hours for a chilled salad. Garnish with sliced green onions and additional paprika if desired.
  sliced green onions & additional paprika
• Optionally add cooked chicken or tuna for extra protein before serving.