1 lb elbow macaroni (or preferred pasta)

6 large eggs, hard-boiled and chopped

½ cup mayonnaise

2 tbsp Dijon mustard

2 tbsp yellow mustard

1 tbsp apple cider vinegar

1 tsp sugar

Salt and pepper to taste

¼ cup pickles, finely chopped (optional)

1 tbsp fresh chives, chopped (optional)

Cook pasta according to package instructions. Drain, rinse with cold water, and let cool.
Peel and chop hard-boiled eggs into small pieces.
In a large bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, sugar, salt, and pepper.
Add the chopped eggs, cooled pasta, and pickles (if using). Stir until evenly coated.
Sprinkle with chives for added flavor and color.
Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

For extra spice, add cayenne pepper or hot sauce.

Swap half the mayo for Greek yogurt for a lighter version.

Add crunch with diced celery, red onion, or bell peppers.

Store leftovers in an airtight container in the fridge for up to 3 days.