6 eggs (hardboiled)
ditalini, small penne, or elbow macaroni, 8 oz.
mayonnaise, 3/4 cup
1 1/2 teaspoons mustard (dijon)
1 tsp. white vinegar or freshly squeezed lemon juice
1 garlic clove, coarsely chopped or mashed into a paste
1/2 teaspoon kosher salt, taste and adjust seasonings
smoked paprika, 1/4 teaspoon
2 tablespoon coarsely sliced red onion 1/4 teaspoon cayenne pepper
green onions, 2 tablespoons
1/4 cup bacon, cooked and crumbled (OPTIONAL)
Cook the pasta according to the package directions, adding a liberal spoonful of kosher salt to the boiling water halfway through. Drain and rinse the pasta in a colander until it is cold. Peel the eggs and separate the yolks from the whites while the pasta is boiling.
Set aside the egg whites after chopping them. Use a wooden spoon to push the yolks through a fine metal strainer into a large mixing basin or crush them into a fine powder. Toss the egg yolks with the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper in a mixing bowl. To mix the ingredients, whisk them together.
Stir the chilled pasta into the dressing in the bowl to coat it evenly. Combine the red onion, green onions, and egg whites in a mixing bowl. To blend, stir everything together. If desired, top with extra green onions and paprika. Serve right away, or cover and chill until ready to serve. Enjoy!