Bring a large pot of salted water to a boil. Add the elbow macaroni (or pasta of your choice) and cook according to the package instructions until al dente (usually about 8-10 minutes).
Drain the pasta and rinse with cold water to cool it down. Set aside to drain completely.
Boil the Eggs:
Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat.
Once the water boils, reduce the heat to low and let the eggs simmer for 9-10 minutes.
Remove the eggs from the water and let them cool in an ice bath or under cold running water. Peel the eggs once cooled.
Prepare the Dressing:
In a large bowl, mix together the mayonnaise, Dijon mustard, yellow mustard, white vinegar, sugar, and a pinch of salt and pepper. Stir until smooth and well combined.
Chop the Eggs:
Once the eggs are peeled, chop them into bite-sized pieces, leaving some chunks for texture. You can also mash some eggs for a creamier consistency if you prefer.
Assemble the Salad:
In the same bowl as the dressing, add the cooked pasta, chopped eggs, and any optional add-ins such as celery, pickles, green onions, or bacon. Stir gently to combine, making sure everything is coated with the creamy dressing.
Adjust Seasoning:
Taste and adjust the seasoning with salt and pepper as needed. If you like a bit of extra flavor, you can sprinkle some garlic powder or onion powder.
Chill and Serve:
Refrigerate the pasta salad for at least 1 hour before serving to allow the flavors to meld together.
When serving, sprinkle the top with a little smoked paprika, fresh dill, or parsley for a nice garnish.
