Ingredients
Scale
- 1 pound elbow macaroni
- 6 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons sweet pickle relish
- Paprika, for garnish (optional)
- Fresh parsley, for garnish (optional)
Instructions
- Cook the macaroni according to package directions until al dente. Drain and rinse with cold water. Set aside to cool completely.
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes. Drain the eggs and immediately place them in a bowl of ice water to cool. Peel the eggs.
- Separate the egg yolks from the whites. Place the yolks in a medium bowl and mash them with a fork until smooth.
- Add the mayonnaise, yellow mustard, apple cider vinegar, salt, and pepper to the mashed yolks. Mix well until creamy and smooth.
- Chop the egg whites and add them to the cooled macaroni along with the celery, red onion, and sweet pickle relish.
- Pour the yolk mixture over the macaroni mixture and gently stir to combine. Make sure everything is well coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with paprika and fresh parsley before serving, if desired.
Notes
For a tangier flavor, add an extra tablespoon of apple cider vinegar. You can also add a pinch of sugar for a slightly sweeter taste. This salad can be stored in an airtight container in the refrigerator for up to 3 days. Feel free to add other vegetables like bell peppers or green onions for extra crunch and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg