° 6 boiled eggs
° 8 ounces of Ditalini, mini penne, or elbow noodles
° A quarter cup of mayonnaise
° 1/2 tablespoon Dijon mustard
° 12 teaspoons white vinegar or fresh lemon juice
° 1 clove of garlic, finely chopped or crushed into a paste
° 1/2 teaspoon kosher salt, adjust to taste
° A quarter of a teaspoon of smoked paprika
° A quarter of a teaspoon of cayenne pepper
° 22 tablespoons of finely chopped red onions
° 2 tablespoons green onions
° 1/4 cup cooked and shredded bacon (optional)
* Instructions :
Cook the pasta according to the directions on the package, while adding a tablespoon or so of kosher salt to the water as it cooks. Drain it in a colander and rinse until the pasta cools. While the pasta is cooking, peel the eggs and separate the yolks from the whites.
Chop the egg white and set aside. Smash yolks to a fine powder, or utilize a wooden spoon to pressure it through a fine metal sieve to a large blending bowl. Adding mayonnaise /mustard /vinegar /garlic / salt / paprika & pepper to a bowl with egg yolks. Whisk to combine.
Add the cold noodles to the sauce in a bowl and stir to coat the pasta. Add red onions, green onions, and egg whites. Stir until combined. Garnish with green onions and paprika, if desired.