Egg Macaroni Salad (Printable Version)
Rich macaroni cozies up with zesty eggs, crunchy veggies, and a pinch of paprika for a throwback vibe.
# What You'll Need:
→ Pasta and Eggs
01 -
500 grams elbow macaroni, cooked and cooled
02 -
12 large eggs, hard-boiled and peeled
→ Dressing
03 -
240 milliliters mayonnaise
04 -
2 grams paprika, plus more for topping
05 -
2 grams garlic powder
06 -
60 milliliters yellow mustard
07 -
Design your salt and pepper levels to taste
08 -
15 milliliters apple cider vinegar
09 -
5 grams sugar
10 -
Black pepper, sprinkle as you like
→ Vegetables and Garnishes
11 -
8 grams fresh parsley, chopped (optional, for a fresh look)
12 -
60 grams red onion, finely chopped
13 -
35 grams dill pickles, finely chopped
14 -
60 grams celery, finely chopped
# Step-by-Step Guide:
01 -
Chop whites of your hard-boiled eggs after slicing in half. Move yolks into a big bowl and keep the whites handy for later.
02 -
Smash those yolks really well with a fork. Toss in mayonnaise, yellow mustard, apple cider vinegar, garlic powder, paprika, sugar, salt, and some pepper. Mix until it's super creamy and smooth.
03 -
Pile macaroni, chopped egg whites, celery, red onion, parsley (if you want), and pickles right in with the dressing. Stir it up gently so it coats everything nicely.
04 -
Stick it in the fridge for at least an hour so the flavors come together. Right before you dig in, dust on some paprika for a pop of color.
# Additional Notes:
01 -
Let the pasta cool off all the way before combining, so the sauce doesn't get watery.
02 -
Love it extra tangy? Add more mustard or vinegar. Go with what tastes good to you.