Ingredients:

  • 1 pound Elbow Macaroni (Dried)
  • 8 Large Eggs, Hard-boiled, peeled
  • 3 tbsp Coarse Sea Salt (for pasta water)
  • 1 cup Mayonnaise (Full-fat)
  • 2 tbsp Dijon Mustard
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Granulated Sugar
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 1/2 cup Celery, finely diced
  • 1/4 cup Red Onion, finely minced
  • 1/4 cup Sweet Pickle Relish, Drained
  • 2 tbsp Fresh Parsley or Chives, finely chopped
  • Pinch Smoked Paprika (for garnish)

Instructions:

  1. Boil Pasta: Bring a large pot of heavily salted water to a rolling boil. Add macaroni and cook until al dente (usually 8-10 minutes, checking packet instructions).
  2. Rinse and Cool: Drain the pasta immediately and rinse thoroughly under cold running water. This halts the cooking process and removes excess starch, preventing a gummy salad. Set aside to drain completely.
  3. Hard-Boil Eggs: Place 8 eggs in a saucepan, cover with cold water by one inch, and bring to a rapid boil. Remove from heat, cover, and let stand for 10-12 minutes. Immediately transfer to an ice bath to stop cooking.
  4. Peel and Separate: Peel the eggs, then carefully halve them. Separate the whites from the yolks, placing the yolks in a medium bowl and setting the chopped whites aside.
  5. Mash the Yolks: Using a fork or potato masher, thoroughly mash the reserved yolks until they are a fine, crumbly paste.
  6. Build the Dressing: To the mashed yolks, add the mayonnaise, Dijon mustard, apple cider vinegar, granulated sugar, salt, and pepper.
  7. Whisk: Whisk the mixture until completely smooth, creamy, and uniform. Taste and adjust seasoning if necessary (it should be tangy and rich).
  8. Chop the Whites: Roughly chop the reserved hard-boiled egg whites (aim for medium-sized pieces, adding texture).
  9. Combine Solids: In a large mixing bowl, gently combine the cooled macaroni, diced celery, minced red onion, sweet pickle relish, and the chopped egg whites.
  10. Fold in Dressing: Pour the Deviled Yolk Dressing over the solid ingredients. Using a large spatula, fold the dressing through the salad until everything is just coated. Do not overmix.
  11. Chill: Cover the bowl tightly and refrigerate for a minimum of 2 hours, or ideally 4 hours, to allow the flavours to fully meld.
  12. Garnish and Serve: Just before serving, stir the salad gently. Transfer to a serving dish, sprinkle generously with smoked paprika, and garnish with fresh chives or parsley.