Servings: 6 servings
Calories: 220kcal
Equipment
- Large pot
- Mixing bowl
- Plastic Wrap
Ingredients
For the Salad
- 8 oz Elbow macaroni a classic choice
- 4 large Hard-boiled eggs adds creaminess and protein
- 1 cup Mayonnaise substitute with Greek yogurt for lighter version
- 2 tbsp Mustard Dijon for sharper flavor
- 1 tbsp Apple cider vinegar can substitute with white vinegar
- 1 cup Celery can replace with chopped pickles
- 1/2 cup Red onion try green onions for a sweeter touch
- to taste Salt
- to taste Pepper
For Garnish
- 1 tsp Paprika adds a pop of color
Instructions
Directions
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions. Drain and allow it to cool completely to prevent clumping.
- In a large mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, mustard, and apple cider vinegar. Stir well until creamy and smooth.
- Gently fold in the cooled macaroni, diced celery, and red onion. Mix until everything is evenly coated in the creamy dressing.
- Sprinkle in salt and pepper to taste. This step is essential to enhance all the flavors—don’t skip it!
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour. This allows the flavors to meld together beautifully.
- Before serving, give the salad a good stir and garnish with a light dusting of paprika for that quintessential deviled egg touch. Enjoy the smiles when you serve it!
Notes
For an extra pop of flavor, sprinkle with fresh herbs like parsley.
Nutrition
Serving: 1cup | Calories: 220kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 300mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Let us know how it was!