Mayonnaise Ingredients

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2 whole eggs

1 tsp dijon mustard

2 Tbsp freshly squeezed lemon juice

1 garlic clove, grated

1.5 Cups vegetable oil

0.5 Cups olive oil

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Vegetable and Herb Ingredients

9oz carrot, shredded

5oz red bell, finely chopped

2.5oz jalapeño, finely chopped

2.5oz poblano, finely chopped

4.25oz celery, finely chopped

5.25oz shallot, finely chopped

2tbsp fresh dill

2tbsp fresh parsley

1tbsp fresh rosemary

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Salad Dressing Ingredients

1.5cup mayo (homemade preferred)

⅔cup sour cream

4tbsp white vinegar

1tbsp Dijon Mustard

1tbsp Yellow Mustard

½tbsp Nashville Hot Mustard

2tsp Worcestershire

½tbsp Sugar

1tbsp Honey

¼tbsp Bourbon Honey

½tsp garlic powder

½tsp Smoked Pap

¼tsp Cayenne

½tsp Onion Powder

½tsp MSG

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Pasta Salad Ingredients

4 Hard-Boiled Eggs, chopped

2lbs Elbow Macaroni

2tbsp Olive oil

1tbsp white vinegar

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Make Homemade Mayonnaise

1. In a food processor, combine the eggs, mustard, lemon juice, garlic, and salt. Pulse to combine.

2. While having the processor on, slowly stream in the canola oil so as to mix air into the mayo alongside the oil.

3. Once the mayo reaches the 'correct consistency', stream in the olive oil.

4. Season to taste with salt and pepper.

5. Store in an airtight container and refrigerate for up to 2 weeks.

Prepare Dressing and Vegetables + Herbs and Hardboil Eggs

1. Combine all the sauce/dressing ingredients in a large bowl and whisk to combine.

2. Add the chopped vegetables and herbs into the same bowl. Toss to combine the ingredients and seal in an airtight container overnight (this is a 'quick pickle' of the veg).

3. Hard boil eggs as you’d prefer and let cool to at least room temperature, if not, chill overnight.

Prepare Pasta

1. For the pasta, salt the water thoroughly and cook the macaroni as instructed. Before draining, set aside approximately 1 cup of the pasta water.

2. Once drained, toss the pasta well with the olive oil and vinegar in a large bowl and let cool to about room temperature.

Mix and Let Rest Overnight

1. Fold the dressing+vegetables and chopped hard-boiled eggs into the pasta and mix until well combined.

2. Use about ¼-½cup of the pasta water that was set aside and mix in well.

3. Season to taste: adjusting with more sour cream, mayo, salt + pepper, lemon juice/vinegar, and pasta water as necessary. Note, cold foods will need more salt as the saltiness becomes less prominent when chilled.

4. Cover and refrigerate the pasta salad for at least 2 hours or preferably overnight before serving.

5. Depending on the consistency desired, day-of mix in a little bit more mayo and water to be more creamy.