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6 large eggs hard-cooked eggs, chopped
1 (15 ounce) jar mayonnaise (such as Hellmann's)
½ (15 ounce) jar creamy salad dressing (such as Miracle Whip®)
3 ½ tablespoons spicy brown mustard
1 tablespoon dry ground mustard
1 tablespoon chopped fresh marjoram
6 large ripe tomatoes, chopped
salt and ground black pepper to taste
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse with cold water until pasta is chilled. Mix elbow macaroni, hard-cooked eggs, light mayonnaise, creamy salad dressing, spicy brown mustard, dry mustard, and marjoram in a large salad bowl until thoroughly combined. Stir in tomatoes. Be sure to include the juice from your cutting board. Season with salt and black pepper.