¼ cup (60 mL) chopped fresh dill (parsley would work too!)
½ cup (125 mL) chopped sweet pickles (bread & butter pickles or sweet gherkins would be great too!)
1 tbsp (15 mL) pickle brine (from the pickle jar)
1 tbsp (15 mL) apple cider vinegar
½ tsp (2.5 mL) kosher or sea salt
½ tsp (2.5 mL) black pepper
½ tsp (2.5 mL) paprika
1 red bell pepper, diced
1 cup (250 mL) frozen green peas or shelled edamame, thawed
1 cup (250 mL) frozen corn kernels, thawed
Put cold eggs into a small pot and fill with cold water. Bring to a boil over high heat. Once boiling, immediately turn off the heat, cover the pot and allow the eggs to sit for 12 minutes. Immediately drain the water and submerge the eggs in ice water until cool enough to peel. Peel the eggs and discard the shells. Rinse eggs under cool water then roughly chop and set aside.
Bring a large pot of water to a boil and cook according to package directions. Once the noodles are cooked, immediately drain and rinse noodles under cool water and set aside.
To a large bowl, add mayo, Greek yogurt, chopped dill, chopped sweet pickles, pickle brine, apple cider vinegar, salt, black pepper and paprika, mix until well combined. Add chopped eggs, cooked macaroni, chopped red pepper, peas and corn to the bowl and mix well until everything is coated in the dressing.
For best flavour, cover and refrigerate for a few hours before serving. The flavour will continue to get better as it sits in the fridge. This salad will keep in the fridge for up to 5 days