Scale

6 hard-boiled eggs

8 ounces ditalini, small penne, or elbow macaroni

¾ cup mayonnaise

1 ½ tablespoons Dijon mustard

1 teaspoon white vinegar, or fresh lemon juice

1 clove garlic, minced

½ teaspoon kosher salt, adjust to taste

¼ teaspoon smoked paprika

¼ teaspoon cayenne pepper

2 tablespoons red onion, finely chopped

2 tablespoons green onions

Instructions:

Cook Pasta: Cook pasta according to package directions, salting the water generously. Drain and rinse with cold water.

Prepare Eggs: Peel hard-boiled eggs. Separate yolks and whites. Chop whites and crush yolks.

Make Dressing: In a large bowl, combine crushed egg yolks, mayonnaise, mustard, vinegar, garlic, salt, paprika, and cayenne. Whisk until smooth.

Combine Ingredients: Add cooked pasta, chopped egg whites, red onion, and green onions to the dressing. Toss to coat.

Serve: Serve immediately or chill. Garnish with additional green onions and paprika, if desired.

Prep Time: 20 minutes | Cook Time: 10-12 minutes | Total Time: 30-32 minutes

Yields: 4-6 servings