1 (8 ounce) packages shell macaroni, cook,cold water rinse and drain
8 hard boiled eggs
1/2 cup finely chopped celery
1 cup shredded carrots
3 Tablespoons apple cider vinegar
2 Tablespoons olive oil
2/3 cup mayonnaise
1 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dill weed
1-2 teaspoons paprika

Place the macaroni into a pot of boiling, salted water and cook for 8-10 minutes to el dente. Shut off, drain the water, transfer to a large mixing bowl and set aside to let cool.

Place the eggs into a pot and cover with water. Bring to a boil and cook for 7 minutes to hard boiled. Shut off run the eggs under cold water for one minute.

Peel and leave the eggs to cool.

Once the macaroni has cooled add the chopped celery, and shredded carrots. Stir in with a rubber spatula.

In a small bowl make the dressing. Stir together the apple cider vinegar,olive oil, mayonnaise, salt and pepper.Pour onto the salad and gently toss in.

Chop 6 of the hard boiled eggs into small chunks and toss into the salad. Reserve 2 of the eggs for garnish.
Transfer to the salad to whatever serving bowl you will be using and cover with plastic wrap.

Slice the 2 remaining eggs into circles and garnish the top of the salad. Sprinkle on 1-2 teaspoons of paprika depending how much you would like. It gives great color but does not really affect the flavor.

Place the salad into the refrigerator to chill thoroughly before serving. Any leftovers should be refrigerated. Transfer to the salad to whatever serving bowl you will be using and cover with plastic wrap.

Slice the 2 remaining eggs into circles and garnish the top of the salad. Sprinkle on 1-2 teaspoons of paprika depending how much you would like. It gives great color but does not really affect the flavor.

Place the salad into the refrigerator to chill thoroughly before serving. Any leftovers should be refrigerated. Transfer to the salad to whatever serving bowl you will be using and cover with plastic wrap.

Slice the 2 remaining eggs into circles and garnish the top of the salad. Sprinkle on 1-2 teaspoons of paprika depending how much you would like. It gives great color but does not really affect the flavor.

Place the salad into the refrigerator to chill thoroughly before serving. Any leftovers should be refrigerated.

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