Deviled Egg Macaroni Salad

A fun spin on pasta salad with a mustard forward flavor

Deviled Egg Macaroni Salad 

Ingredients
12 eggs
1 pound elbow macaroni
1 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon paprika, plus extra for garnish
1 teaspoon salt 
1/2 teaspoon pepper
1/2 cup celery, finely chopped

Direcctions
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.

Slice the hard-boiled eggs in half lengthwise and remove the yolks. Place the egg yolks in a mixing bowl and mash them with a fork. Stir in the pickle relish, white vinegar, salt and pepper. Set aside.

In a separate large bowl, whisk together the mayonnaise, Dijon mustard, mustard, Worcestershire, paprika, garlic powder salt and pepper until smooth. Fold in the mashed egg yolks and mix well to combine.

Add the cooled macaroni to the dressing mixture and mix gently to coat evenly. Stir in celery..

Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving 

Garnish with parsley or sliced hard-boiled egg whites for presentation