Prepare the Eggs: Chop the 12 hard-boiled eggs into small pieces and set aside. These will add that signature deviled egg flavor to the salad.
Make the Dressing: In a large mixing bowl, combine 240ml of mayonnaise, 60ml of yellow mustard, 15ml of apple cider vinegar, 5g of granulated sugar, 2.5g of garlic powder, 2.5g of paprika, and salt and black pepper to taste. Whisk until smooth to create the creamy deviled egg dressing.
Combine the Macaroni and Dressing: Add the cooked and cooled 450g of elbow macaroni to the dressing and mix well to coat all the pasta evenly with the creamy dressing.
Add the Vegetables and Eggs: Stir in the chopped hard-boiled eggs, 70g of finely chopped celery, 70g of finely chopped red onion, 35g of finely chopped dill pickles, and fresh parsley (if using). Gently mix to combine all the ingredients evenly, being careful not to mash the eggs.
Adjust the Seasoning: Taste the salad and adjust the seasoning with additional salt, pepper, or paprika as desired. The flavors should be balanced and creamy with a hint of tang from the mustard and vinegar.
Refrigerate: Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together and the salad to chill.
Garnish and Serve: Before serving, sprinkle extra paprika on top for garnish. This adds a little extra flavor and a pop of color to the dish. Serve chilled and enjoy!
