Description
A creamy, tangy twist on a classic picnic side that combines cold pasta salad with the bright flavors of deviled eggs.
Ingredients
Scale
- 2 cups elbow macaroni
- 6 hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped celery
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside to cool.
- Chop the hard-boiled eggs in a mixing bowl.
- Combine mayonnaise, Dijon mustard, and apple cider vinegar in another bowl; mix well.
- Add the chopped celery and green onions to the mayonnaise mixture and stir to combine.
- Fold in the cooled macaroni and chopped hard-boiled eggs gently.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving. Sprinkle with paprika before serving.
Notes
For a lighter dressing, swap half of the mayonnaise for Greek yogurt or avocado. Can add diced red bell pepper or pickles for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 260mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1.5g
- Protein: 10g
- Cholesterol: 186mg