Ingredients
Scale
- 2 cups elbow macaroni (uncooked)
- 6 large eggs
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- ½ cup finely diced celery (optional)
- ¼ cup finely diced red onion (optional)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika (plus more for garnish)
- 1 tablespoon chopped chives or parsley (optional for garnish)
Instructions
- Cook the pasta:
In a large pot of salted boiling water, cook macaroni according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Set aside to cool completely. - Boil the eggs:
Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover, remove from heat, and let sit for 10–12 minutes. Transfer to an ice bath, peel once cooled, and chop finely. - Make the dressing:
In a large bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, and white vinegar until smooth. Season with salt, pepper, and ¼ teaspoon paprika. - Assemble the salad:
Add the cooled macaroni and chopped eggs to the bowl of dressing. Fold gently until fully coated. If using, add diced celery and red onion for extra texture. - Chill and serve:
Cover the bowl and refrigerate for at least 1 hour before serving. Garnish with a sprinkle of paprika and chopped chives or parsley just before serving.
Notes
Use Greek yogurt in place of mayo for a lighter version.
Add diced chicken ham or turkey bacon for extra protein.
Taste and adjust seasoning before chilling.
Let the salad chill thoroughly to enhance flavor.
For a smoother texture, mash some egg yolks into the dressing.
- Prep Time: 15
- Cook Time: 20