Cook the Macaroni: Follow package directions until al dente. Drain, rinse under cold water, and allow to cool completely.
Prepare the Eggs: Hard-boil eggs (if not pre-cooked) by covering them with water, bringing to a boil, turning off the heat, and letting sit for 10–12 minutes. Cool in an ice bath and peel.
Chop the Eggs: Chop 10 eggs for the salad. Slice 2 eggs into rounds for garnish.
Make the Dressing: In a large bowl, combine mayonnaise, yellow mustard, Dijon mustard (if using), relish, vinegar or pickle juice, paprika, salt, and pepper until smooth.
Combine Ingredients: Stir in chopped celery, onions, and chopped eggs.
Add Macaroni: Gently fold in the cooled macaroni until evenly coated.
Adjust Seasoning: Taste and tweak with extra salt, mustard, or relish as desired.
Garnish: Top with sliced eggs and a sprinkle of paprika.
Chill: Refrigerate for 1–2 hours to allow flavors to meld.
Serving and Storage Tips
