Ingredients
Scale
- 8 large eggs
- 8 ounces elbow macaroni
- 1 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup sweet pickle relish
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup chopped green onions
- 1/4 cup diced celery
- 1/4 cup diced bell pepper (any color)
Instructions
- Boil the eggs for 10 minutes, then cool in an ice bath.
- Cook macaroni according to package instructions, drain, and rinse.
- Mix mayonnaise, Dijon mustard, apple cider vinegar, and sweet pickle relish in a bowl.
- Chop the cooled eggs and veggies.
- Combine macaroni, chopped eggs, veggies, paprika, salt, and pepper in the bowl.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For best flavor, let the salad chill before serving.
- Feel free to adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg