Ingredients
Scale
- 8 oz elbow macaroni
- 6 large eggs
- ½ cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- ½ tsp paprika
- ½ cup finely chopped celery
- ¼ cup chopped red onion
- ¼ cup chopped dill pickles or sweet relish
Instructions
- Cook the elbow macaroni in salted boiling water until al dente (about 8 minutes). Drain and set aside.
- Boil the eggs for 10–12 minutes, then cool in ice water before peeling and chopping.
- In a mixing bowl, combine mayonnaise, mustard, vinegar, paprika, sugar, salt, and pepper to make the dressing.
- Fold in chopped eggs, celery, red onion, and pickles into the dressing.
- Gently mix in the cooled macaroni until combined.
- Chill for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 210mg
Keywords: For added crunch, try including turkey bacon bits or bell peppers. This salad tastes even better when made a day ahead.