Ingredients
Scale
- 8 ounces elbow macaroni
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup celery, chopped
- 1/2 cup green onions, chopped
Instructions
- Cook the elbow macaroni according to package instructions; drain and let cool.
- Hard boil the eggs, then peel and chop them.
- In a large bowl, mix together mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper.
- Add the cooled macaroni, chopped eggs, celery, and green onions to the dressing and stir until well combined.
- Chill the macaroni salad in the refrigerator for at least 30 minutes before serving.
Notes
- For added crunch, consider including diced bell peppers or pickles.
- This salad can be made a day ahead for better flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 200mg