Step 1

The BEST way to make hard boiled eggs: Fill a pot with water, add in the eggs, and bring the pot to a boil. Once it comes to a boil, let the eggs boil for about 5 minutes, and then turn the heat off and let them sit in the water for about 7 minutes. Once the eggs are done, run them under cold water (only if they are too hot to tough), give them a crack, and gently peel the shells off (they are easier to peel when warm so don't let them cool completely before peeling). Set them aside on a plate.

Step 2

Bring a second pot of water to a boil, salt the water, and add in the elbow noodles. Boil the pasta according to package directions until al dente. Once the pasta is done, drain it, and set it aside.

Step 3

Take 6 of the hard boiled eggs and slice them lengthwise. Remove the yolks and add the yolks into a large mixing bowl. Place the sliced egg whites aside with the other 5 whole hard boiled eggs.

Step 4

To make the dressing: In the mixing bowl with the egg yolks, add mayo, dijon mustard, white vinegar, garlic powder, paprika, tony's creole seasoning, salt, black pepper, and sugar. Whisk that together until combined and smooth.

Step 5

Next, add in the red onion, celery, pickles, and half the green onions (saving the rest for garnish). Then, take a baking rack and place it over the mixing bowl. Place the whole eggs and sliced egg whites on the baking rack (saving 1 whole egg for garnish). Press them through the baking rack with your hands. Gently fold that together. Lastly, add in the cooked elbow noodles (in increments) and gently fold the noodles in until everything is incorporated.*Tip: If you don't have a baking rack just chop the eggs up!

Step 6

Cover the bowl with saran wrap and place it in the fridge for at least an hour or even better overnight! When it's time to serve, garnish with the remaining chopped green onion, the reserved sliced egg, and some paprika. Enjoy!