Description
A creamy and delicious twist on traditional pasta salad, featuring hard-boiled eggs and a tangy dressing.
Ingredients
Scale
- 8 ounces elbow macaroni
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup sweet pickle relish
- 1/4 cup chopped green onions
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, green onions, garlic powder, salt, and pepper. Mix until well combined.
- Add the cooled macaroni to the egg mixture and stir gently until the pasta is evenly coated.
- Taste and adjust seasoning if necessary.
- Cover the salad and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, sprinkle paprika on top for garnish.
Notes
- For a little crunch, add 1/2 cup of diced celery or bell peppers.
- Substitute Greek yogurt for half of the mayonnaise for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 186mg