Ingredients
Scale
- 2 cups elbow macaroni (uncooked)
- 6 large eggs (hard-boiled)
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 tablespoon white vinegar or apple cider vinegar
- ¼ cup finely chopped celery
- ¼ cup finely chopped red onion
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- Optional: paprika for garnish
- Optional: chopped fresh parsley or chives
Instructions
- Boil the macaroni in salted water until tender (about 7–8 minutes). Drain and rinse under cold water. Set aside.
- Boil the eggs in water for 10–11 minutes. Transfer to an ice water bath. Peel, then separate yolks from whites.
- Mash the yolks in a large bowl. Stir in mayonnaise, Dijon mustard, yellow mustard, vinegar, garlic powder, salt, and pepper until smooth.
- Chop the egg whites finely. Add to the dressing along with chopped celery and red onion. Mix well.
- Add the macaroni to the bowl. Stir gently to combine and coat evenly.
- Chill the salad for 1–2 hours before serving.
- Garnish with paprika and fresh herbs if desired.
Notes
For a lighter version, substitute part of the mayonnaise with Greek yogurt.
You can add chopped pickles or relish for extra tang.
Make sure the macaroni is well-drained and cooled before mixing to prevent excess moisture.
Adjust mustard or vinegar for more or less tang depending on your preference.
- Prep Time: 20
- Cook Time: 15