Step 1

n a large pot cook the elbow macaroni in salted boiling water until al dente. Drain and rinse with cold water.

Step 2

In another pot add the eggs and cover with cold water. Bring the water to a boil and cook for 13-15 minutes. Drop the eggs in an ice bath to stop the cooking. When cool, peel and chop the eggs into small pieces.

Step 3

In a large serving bowl combine the mayo, mustard, vinegar, pickles and juice and seasonings.

Step 4

Add in the cooked pasta and chopped eggs and toss all to combine.

Step 5

Sprinkle with additional paprika or green onions if desired.

Step 6

Refrigerate for a few hours before serving or overnight.