Here’s how she makes it: 2 boxes elbow macaroni, cooked al dente and cooled 6 celery stalks, chopped 4 hard boiled eggs, chopped 1 red onion, chopped 6 pickles, chopped The creamy base: 1 cup @dukes_mayonnaise 1 tablespoon Dijon mustard ( or yellow) 2 ounces pickle juice 1 tablespoon @