Ingredients
6 slices thick-cut bacon
8 large eggs
Kosher salt
1 lb. elbow macaroni
3/4 cup mayonnaise
1/3 cup Dijon mustard
1 Tbsp. apple cider vinegar
1 Tbsp. hot sauce
1 tsp. paprika, plus more for serving
3/4 tsp. freshly ground black pepper
1/2 tsp. garlic powder
4 celery ribs, finely chopped
4 scallions, thinly sliced
1/2 cup finely chopped fresh parsley, divided
Directions
Step 1: Arrange bacon slices in a large, cold skillet. Cook over medium heat, turning occasionally, until browned and crisp, about 15 minutes. Transfer bacon to a paper towel–lined plate to cool. Transfer to a cutting board and chop or crumble into small pieces.
Step 2: Meanwhile, bring a large pot of water to a boil. Using a spider strainer, lower eggs into water and cook for 8 minutes. While eggs boil, fill a medium bowl with cold water. Using tongs or spider, transfer eggs to cold water.
Step 3: Generously season boiling water with 2 Tbsp. salt, then cook macaroni, stirring occasionally, until al dente according to package directions. Drain and transfer to a large bowl.
Step 4: In a small bowl, whisk mayonnaise, mustard, vinegar, hot sauce, paprika, pepper, garlic powder, and 1 1/2 tsp. salt until smooth.
Step 5: To large bowl with pasta, add bacon and one-half of mayonnaise mixture and toss to combine. Let cool 5 minutes.
Step 6: Peel eggs; coarsely chop 4 eggs. Fold chopped eggs into pasta mixture.
Step 7: Add celery, scallions, half of parsley, and remaining mayonnaise mixture to pasta mixture and toss to combine. Cut remaining 4 eggs lengthwise into quarters. Top pasta salad with quartered eggs. Sprinkle with more paprika and remaining parsley. Refrigerate until ready to serve.
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