Ingredients
12 large eggs, hard-boiled and peeled
450 g elbow macaroni, cooked and cooled
240 ml mayonnaise
60 ml yellow mustard
15 ml apple cider vinegar
5 g granulated sugar
2.5 g garlic powder
2.5 g paprika, plus extra for garnish
Salt, to taste
Black pepper, to taste
70 g celery, finely chopped
70 g red onion, finely chopped
35 g dill pickles, finely chopped
8 g fresh parsley, chopped (optional, for color)
Instructions
- Halve the hard-boiled eggs. Remove the yolks and place them in a large mixing bowl. Chop the egg whites and set them aside.
- Mash the egg yolks thoroughly in the mixing bowl. Add the mayonnaise, yellow mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and black pepper. Stir until the dressing is smooth and creamy.
- Add the cooked macaroni, chopped egg whites, celery, red onion, dill pickles, and parsley (if using) to the dressing. Mix gently until everything is evenly coated.
- Cover and refrigerate for at least 60 minutes to allow the flavors to meld together. Before serving, garnish with additional paprika.
Notes
- This salad can be made ahead of time for the flavors to meld.
- For a lighter option, substitute part or all of the mayonnaise with Greek yogurt.
- If you don’t like dill pickles, you can use sweet pickles or relish.
- For extra flavor, you can add crumbled bacon bits.
- It’s best served cold and can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 125mg
