Description
A creamy, chilled pasta salad blending hard-boiled eggs, mayonnaise, tangy pickled flavors, and fresh veggies. Perfect for potlucks or weeknight meals, this easy American dish balances savory, tangy, and sweet notes for a hearty, refreshing bite.
Ingredients
12 oz elbow macaroni
6 hard-boiled eggs
¾ cup mayonnaise
2 tbsp yellow mustard
1 tbsp apple cider vinegar
½ tsp paprika (plus extra for garnish)
½ cup chopped celery
¼ cup diced red onion
2 tbsp sweet pickle relish
Instructions
Boil elbow macaroni in salted water until al dente (8–10 minutes). Drain and rinse under cold water to stop cooking, spreading on a tray to cool completely.
Simultaneously prepare eggs: place 6 eggs in a pot, cover with water, bring to a boil, then simmer 9 minutes. Cool promptly in ice water.
Peel eggs and set aside. In a bowl, mash egg yolks (from 5 eggs, reserve 1 white for garnish) into the mayonnaise, mustard, apple cider vinegar, and paprika to create a smooth dressing.
Fold cooled pasta into the dressing until evenly coated. Add chopped celery, red onion, and sweet pickle relish. Mix well to distribute ingredients.
Chill for at least 30 minutes before serving. Garnish with reserved egg white and additional paprika.
Notes
Use any short pasta (e.g., shells) for texture.
Substitute reduced-sugar relish for dietary adjustments.
Omit red onion for a milder version; use shallots instead.
Chill pasta for optimal texture.
Store leftover salad in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: veggies
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 140mg