1. Cook the elbow macaroni in salted boiling water according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
2. In a large mixing bowl, combine the chopped eggs, dill pickles, red onion, and celery.
3. In a separate small bowl, whisk together the mayonnaise, dill pickle juice, Dijon mustard, sugar, salt, and pepper until smooth and creamy.
4. Pour the dressing over the pasta and egg mixture. Toss gently until everything is well coated.
5. Add the fresh dill and mix until evenly distributed. Taste and adjust seasoning as needed.
6. Refrigerate the salad for at least an hour before serving to allow the flavors to meld together beautifully.
7. Before serving, give the salad a gentle stir and sprinkle with paprika for a touch of color and a slight smoky flavor.
Variations & Tips
For an extra layer of pizzazz, you can add a splash of hot sauce to the dressing for a bit of heat, or throw in some crumbled bacon for a smoky crunch. If you’re looking for a lighter version, substitute Greek yogurt for half of the mayonnaise. And of course, if you have fresh cucumbers from the garden, slice a few up and toss them in for an extra crispy, fresh element.
