Ingredients
Creating this salad requires just a few simple ingredients, each contributing to its rich and comforting taste. Here’s what you’ll need:
- 8 ounces elbow macaroni
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- Salt and pepper to taste
- 2 tablespoons chopped fresh chives (optional for garnish)
If you’re out of Dijon mustard, yellow mustard can be a suitable substitute, adding a tangy kick reminiscent of classic deviled eggs from my childhood picnics.
Instructions
Now, let’s get cooking! Follow these simple steps to whip up a batch of this delightful salad:
- Start by cooking the macaroni according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
- While the pasta is cooking, place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Transfer the eggs to an ice bath to cool before peeling.
- Peel and chop the eggs, then place them in a large mixing bowl. Add the mayonnaise, Dijon mustard, apple cider vinegar, and smoked paprika. Stir until the mixture is smooth and creamy.
- Add the chopped red onion and celery to the egg mixture, stirring gently to combine. Season with salt and pepper to taste.
- Fold the cooked macaroni into the egg mixture, ensuring each piece is well coated with the creamy dressing.
- Transfer the salad to a serving bowl, and if desired, garnish with chopped fresh chives for a burst of color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International