Ingredients
Scale
- 8 ounces elbow macaroni
- 6 hard-boiled eggs
- 1½ cups mayonnaise
- 2 tablespoons Dijon Mustard
- 2 tablespoons white vinegar
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ½ cup finely diced celery
- ½ cup finely diced red onion
- Sliced green onions & additional paprika (optional garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions. Drain and rinse with cold water.
- Cut each hard-boiled egg in half. Mash the yolks and set aside the chopped whites.
- Mix mashed yolks with mayonnaise, Dijon mustard, white vinegar, garlic powder, kosher salt, paprika, and black pepper to make the dressing.
- In a large bowl, combine pasta, egg whites, celery, and red onion. Pour in the dressing and gently toss until fully coated.
- Serve immediately or refrigerate 2-4 hours. Garnish with green onions and additional paprika if desired. Optionally add cooked chicken or tuna for extra protein.
Notes
- Use full-fat mayonnaise for best flavor and texture.
- This salad is best served chilled.
- You can substitute different types of mustard or mayonnaise.
- Pasta salads can be made up to 24 hours in advance; moisten before serving if needed.
- Store leftovers in an airtight container in the fridge up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook / Tossed
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Calories: 459