Sort ingredients
prairiegirl
QR Code
Listen
Pdf
Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package instructions. Drain and rinse under cold water until completely cooled.
Add eggs to a pot and cover with cold water by 1 inch. Bring to a boil, cover, turn off the heat, and let sit for 9-10 minutes. Transfer to ice water before peeling and chopping.
Peel and chop the hard boiled eggs.
In a large bowl, whisk together mayonnaise, honey, Dijon mustard, yellow mustard, celery salt, kosher salt, black pepper, and cayenne pepper.
Add the cooled pasta, chopped eggs, chopped dill, diced celery, and diced pickles. Toss until everything is evenly coated.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to develop.
Garnish with paprika and fresh dill before serving if desired.