Description
Ingredients
Units
Scale
Pasta:
- 8 ounces elbow macaroni
Dressing:
- 6 hard-boiled eggs
- 1 1/2 cups mayonnaise
- 2 tablespoons Dijon Mustard
- 2 tablespoons white vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
Add-ins:
- 1/2 cup finely diced celery
- 1/2 cup finely diced red onion
- sliced green onions & additional paprika (optional garnishes)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions. When done, drain and rinse under cold water to cool.
- Prepare Eggs: Cut hard-boiled eggs in half. Mash the egg yolks in a bowl. Chop the whites into chunks.
- Make Dressing: Combine mashed yolks with mayonnaise, mustard, vinegar, garlic powder, salt, paprika, and pepper.
- Combine: In a large bowl, mix pasta, egg whites, celery, and red onion. Add dressing and toss gently to combine.
- Serve or Chill: Serve immediately or refrigerate for 2-4 hours. Garnish with green onions and paprika before serving.
Notes
- Pasta salads taste best when chilled.
- Consider adding a deviled egg garnish for extra flair.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 560mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 200mg
