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Ingredients
4 Hard boiled eggs
4 Ounces ditalini, small penne, or elbow macaroni
3/8 Cup mayonnaise
3/4 Tablespoon Dijon mustard
2 Teaspoons fresh lemon juice
1 Garlic clove, finely minced or crushed to paste
1/4 Teaspoon kosher salt, adjust to taste
1/8 Teaspoon smoked paprika
1/8 Teaspoon cayenne pepper
2 Tablespoons red onion, finely chopped
2 Tablespoons green onions, chopped
1/4 Cup bacon, cooked & crumbled, optional
Instructions
Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks, drain in a colander and rinse until the pasta is cool.
As the pasta is cooking, peel the eggs and separate the yolks from the whites.
Chop the egg whites and set aside.
Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl.
Add the mayonnaise, mustard, lemon juice, garlic, salt, paprika, and pepper to the bowl with the egg yolks and whisk to combine.
Add the cool pasta to the dressing in the bowl and stir to coat the pasta.
Add the red onion, green onions, and egg whites, stir to combine.
Garnish with additional green onions and paprika if desired.
Serve immediately or cover and refrigerate until ready to serve.