Ingredients
- 8 large eggs, hard-boiled
- 1 lb elbow macaroni
- ¾ cup mayonnaise
- 1 tablespoon Dijon or yellow mustard
- 1 tablespoon vinegar or pickle juice
- 2 celery stalks, finely chopped
- ½ small red onion, finely chopped
- ¼ cup dill pickles or relish, chopped
- Salt and black pepper, to taste
- Paprika, for garnish
- Optional: garlic powder, chopped chives
Instructions
- Cook the macaroni in salted boiling water until al dente. Drain and rinse under cold water to cool.
- Peel and separate the eggs. Cut them in half, remove the yolks and place in a mixing bowl. Chop the egg whites and set aside.
- Mash the yolks and mix with mayonnaise, mustard, vinegar or pickle juice, salt, pepper, and optional garlic powder to make the dressing. Mix until smooth.
- In a large bowl, combine the cooked pasta, chopped egg whites, celery, onion, and pickles.
- Pour the dressing over the salad and stir gently to combine.
- Chill the salad for at least 2 hours before serving.
- Garnish with paprika and chopped chives, if desired.
Notes
- Use gluten-free pasta if needed for dietary preferences.
- Swap red onion for green onion for a milder flavor.
- Stir in peas, diced bell peppers, or shredded carrots for added crunch and color.
- Mix in some Greek yogurt with mayo for a lighter dressing.
- Add hot sauce or cayenne to the dressing for a spicy kick.
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Stir before serving and refresh with mayo or milk if needed.
- Do not freeze or reheat; serve cold.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 140mg
