Description
A nostalgic and creamy macaroni salad featuring hard-boiled eggs, crunchy vegetables, and a tangy dressing, perfect for picnics and potlucks.
Ingredients
Scale
- 16 ounces elbow macaroni
- 1 cup light mayonnaise (or regular for a richer taste)
- 3 tablespoons Dijon mustard (or classic yellow mustard)
- 1 tablespoon apple cider vinegar
- 2 tablespoons plain Greek yogurt
- 1.5 teaspoons granulated sugar (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 6 large hard-boiled eggs, peeled
- 0.75 cup finely chopped celery
- 0.75 cup finely diced red onion
- 0.5 cup finely diced dill pickles
- Paprika or smoked paprika for garnish
Instructions
- Cook the macaroni: In a large pot, bring generously salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until perfectly al dente. Drain the macaroni well and rinse under cold water to stop the cooking process. Set aside.
- Whisk the dressing: In a medium-sized mixing bowl, whisk together the light mayonnaise, Dijon mustard, apple cider vinegar, Greek yogurt, granulated sugar (if using), salt, and black pepper until smooth.
- Add egg yolks: Mash the yolks of the hard-boiled eggs with a fork until crumbly. Add them to the dressing mixture and whisk until smooth.
- Combine everything: Finely chop the reserved hard-boiled egg whites, celery, red onion, and pickles. Add these to the dressing bowl along with the cooled macaroni. Stir until evenly coated.
- Chill & serve: Cover and refrigerate for at least 2 hours. Before serving, sprinkle paprika over the top for garnish.
Notes
Make-ahead: Prepare the salad a day in advance to enhance flavors. Store leftovers in an airtight container for 3-5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 280mg