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1
Cook macaroni in boiling, salted water until done; rinse in cool water, drain well and put into a LARGE bowl. I don't prefer al dente in macaroni salad, but you're in charge here!
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2
Drain the olives. Roughly chop the onion. Then use a food processor on the olives and onions to get a very fine mince, and dump them into the bowl with the drained macaroni. Dump the whole jar of relish, including the juice, into the bowl as well. I use the large holes on a box grater for the hard boiled eggs and shred them directly over the bowl. At this point I thoroughly combine all the ingredients in the bowl.
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3
Squirt about 2 tablespoons of mustard in, and add about a cup of mayo. You will have to play around with the measurements here to get the consistency and flavor you want. I'm pretty sure I use more than one cup but I didn't want to scare anyone off. Please note that the longer it's in the fridge, the drier it will get.
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4
Once you get the consistency you like, add salt and pepper to taste, remembering that the dill relish/juice already adds some saltiness.
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5
Now I would typically transfer the salad into a serving bowl and top with additional sliced hard boiled eggs and paprika because I'm old school like that. But presentation is up to you!
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6
Please feel free to experiment with ingredients that suit your, and your family's, tastes.
