Step 1

Cook elbow macaroni until al dente in salted water according to the package instructions. Usually, this takes 7 minutes. Drain and rinse under cold water to stop the cooking process.

Step 2

Cook the eggs using your preferred method (I like to use my instant pot, or steam the eggs). Be careful not to overcook them for a smooth dressing.

Step 3

Peel the eggs, slice them in half, and place the yolks in a large mixing bowl. Mash them with a fork. Dice the egg whites and set aside.

Step 4

To the egg yolks, add mayonnaise, relish, dijon mustard, softened butter, vinegar, salt and pepper. Mix well to combine, then taste the dressing and add more salt if needed.

Step 5

To the dressing, add cooked pasta, chopped egg whites, celery, and red onion, and gently stir with a spatula to combine. Cover and chill in the fridge for at least half an hour.

Step 6

Transfer to a serving bowl. Garnish with a sprinkle of paprika or smoked paprika and fresh dill.