Ingredients
Scale
- 6 large hard boiled eggs, peeled
- 8 oz (½ pound) elbow macaroni, cooked & drained
- 1 ¼ cups mayonnaise
- 2 ½ tablespoons prepared yellow mustard
- 1 teaspoon kosher salt
- ¾ teaspoon smoked paprika (divided)
- ½ cup finely diced red onion
- ½ cup diced celery
- 1 small green onion, thinly sliced (optional garnish)
Instructions
- Cook elbow macaroni according to package directions. Drain and set aside.
- Slice hard boiled eggs lengthwise and remove yolks into a bowl.
- Mash yolks until fine and smooth.
- Add mayonnaise and mustard, whisking until creamy.
- Mix in salt and ½ teaspoon smoked paprika.
- Chop egg whites into small cubes and set aside.
- Combine pasta, egg whites, red onion, and celery in a large bowl.
- Add the yolk dressing and mix until fully coated.
- Transfer to serving bowl, sprinkle with remaining paprika, and serve immediately or chill briefly before serving.
Notes
- Best served fresh for maximum creaminess.
- Can be chilled for 30–60 minutes before serving.
- Adjust mustard or mayo to taste preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 200 mg