Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp kosher salt
  • 1 tbsp apple cider vinegar
  • 6 large eggs, hard-boiled
  • 1/2 cup plain Greek yogurt
  • 1/2 cup light mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp yellow mustard
  • 2 tbsp sweet or dill pickle juice
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 3 ribs celery, finely diced
  • 1/2 small red onion, finely minced
  • 1/4 cup sweet pickles, chopped
  • 2 tbsp fresh chives, minced
  • salt to taste
  • cracked black pepper to taste

Instructions:

  1. Place 6 large eggs in a single layer in a saucepan and cover with an inch of water. Bring to a boil, then immediately turn off the heat, cover, and let sit for 12 minutes.
  2. Cook 1 lb elbow macaroni in a large pot of boiling water with 1 tbsp kosher salt. Boil for 8 minutes until tender but still firm to the bite. Drain thoroughly but do not rinse with cold water yet.
  3. Transfer the warm pasta to a large bowl. Drizzle with 1 tbsp apple cider vinegar and 1 tbsp of the pickle juice. Toss gently until the liquid is absorbed and the pasta smells bright. Let it cool for 10 minutes.
  4. In a separate small bowl, take 3 of the hard boiled egg yolks and mash them with 1/2 cup light mayonnaise, 1/2 cup Greek yogurt, and both mustards. Whisk until the mixture is completely smooth and pale yellow.
  5. Finely dice 3 ribs celery, 1/2 small red onion, and 1/4 cup sweet pickles. Mince 2 tbsp fresh chives.
  6. Add the dressing and the diced vegetables to the cooled pasta. Use a large spatula to fold from the bottom until every noodle is encased in a velvety layer.
  7. Roughly chop the remaining egg whites and the 3 whole eggs. Gently fold them into the salad.
  8. Stir in 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and salt/black pepper to taste. The salad will look a bit wet at this stage — that's exactly what you want.
  9. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. Wait until the salad feels cold and the dressing has thickened before serving.
  10. Just before hitting the table, sprinkle with extra chives and a dusting of paprika. If the salad seems to have drunk all the dressing, stir in a tiny splash of milk or extra pickle juice to loosen it up.