- 1
In a large bowl, combine the mayonnaise, pickle juice, mustard, ¼ tsp. salt and ¼ tsp. black pepper. Mix in the celery, onion, cheese and pickles until combined. Set aside.
- 2
Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until al dente, then drain and rinse with cold water.
- 3
Gently stir the cooked macaroni into the creamy dressing and mix until everything is evenly coated. Fold in the eggs.
- 4
If desired, cover the macaroni salad and place in the refrigerator for at least one hour. Just before serving, stir and season with additional salt and black pepper, to taste. Garnish with fresh parsley or paprika..
