Ingredients
Scale
- 1 pound elbow macaroni
- 8 large hard-boiled eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 cup finely chopped celery
- 1/2 cup finely chopped red onion
- Salt and black pepper to taste
Instructions
- Cook elbow macaroni according to package instructions until al dente. Drain and rinse with cold water. Set aside.
- Peel hard-boiled eggs, separate yolks from whites, chop the whites.
- In a medium bowl, mash egg yolks; mix with mayonnaise, Dijon mustard, vinegar, sugar, salt, and pepper until smooth.
- In a large bowl, combine macaroni, chopped egg whites, celery, and red onion.
- Pour dressing over the mixture; stir gently to coat evenly.
- Cover and refrigerate for at least 2 hours or overnight for best flavor.
- Before serving, garnish with paprika and parsley.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 220mg