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Bring a large pot of lightly salted water to boil. Add the elbow macaroni and cook al dente according to package instructions. Drain the pasta well in a colander in the sink.
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Meanwhile, peel and slice the eggs in half. Coarsely chop the whites. Add the egg yolks to a food processor with the mayo, Dijon mustard, apple cider vinegar, salt, and black pepper. Pulse the mixture several times until smooth and creamy.
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In a large bowl, combine the cooked elbows, chopped egg whites, celery, and red onion. Spoon the dressing into the bowl and stir to combine. Season to taste with more salt and freshly ground black pepper.
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Cover and refrigerate the salad for 1-2 hours. Before serving, add the bacon and stir to combine, reserving some bacon crumbles for the top, Garnish with the remaining bacon crumbles and sliced green onions.
- Follow the box instructions to cook the pasta al dente.
- If desired, cook the eggs in advance. Store fully cooled and dried hard-boiled eggs with their shells intact in an airtight container in the fridge for up to 1 week.
- For best results, use a food processor for a smooth, lump-free dressing. If you do not have a food processor, smash the yolks through a fine mesh strainer or use the tines of a fork if you don’t mind a few small lumps.
- Cover and refrigerate until ready to serve. Reserve the cooked chopped bacon and green onions until you are ready to serve.
- Store leftovers in an airtight container in the fridge for up to 4 days. If the salad is a little dry, add a couple of tablespoons of mayonnaise or pickle juice.
Calories: 316kcal | Carbohydrates: 23g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 149mg | Sodium: 359mg | Potassium: 136mg | Fiber: 1g | Sugar: 2g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
