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
Instructions
- Cook elbow macaroni in salted boiling water until al dente. Drain and let cool.
- Boil eggs in cold water; once boiling, cover and let sit for 10-12 minutes. Cool in ice water before peeling.
- In a mixing bowl, combine mayonnaise, mustard, vinegar, paprika, sugar, salt, and pepper. Whisk until smooth.
- Chop boiled eggs and fold into dressing along with celery, red onion, and pickles.
- Mix in the cooled macaroni until well combined.
- Chill in the refrigerator 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: 360
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 186mg