Boil the elbow macaroni pasta until al dente
Once the pasta is done, strain, the put the pasta back in the pot, and let cool.
Add the eggs, mayonnaise, relish, mustard, celery, onions, seasoning salt & pepper.
Stir the ingredients until well combined, then add in the elbow macaroni.
Fold the ingredients until well combined, then add everything into a refrigerator safe bowl, and cover.
Place in the refrigerator and let chill for about 2 hours.
Add egg halves on top, and sprinkle the parsley flakes on top eggs and macaroni salad.
Serve & enjoy!