Ingredients
Scale
- 2 cups elbow macaroni
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped green onions
- 1/4 cup chopped celery
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil the macaroni: Cook the elbow macaroni according to package directions until al dente. Drain and rinse under cold water to stop cooking; set aside to cool.
- Prepare the eggs: Peel the hard-boiled eggs and chop them into bite-sized pieces. Reserve a teaspoon of yolk if you like to sprinkle on top.
- Make the dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Combine the mix: In a large bowl, add the cooled macaroni, chopped eggs, green onions, and celery. Pour the dressing over and gently fold to coat everything evenly.
- Chill and meld: Cover and refrigerate for at least 30 minutes so the flavors blend. Taste and adjust salt and pepper before serving.
- Garnish and serve: Sprinkle paprika on top for color and a touch more flavor. Serve chilled or at cool room temperature.
Notes
For best results, cool the pasta quickly under cold water and chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian