Egg Mac Salad (Print-Friendly Version)
# What You'll Need:
→ Vegetables and Garnishes
01 -
60 grams celery, chopped up
02 -
60 grams red onion, diced
03 -
35 grams dill pickles, finely chopped
04 -
8 grams fresh parsley, minced (just for a pop of green, if you want)
→ Dressing
05 -
240 milliliters mayonnaise
06 -
60 milliliters yellow mustard
07 -
15 milliliters apple cider vinegar
08 -
5 grams sugar
09 -
2 grams garlic powder
10 -
2 grams paprika, plus a little set aside as a topper
11 -
Salt to your liking
12 -
Black pepper, just keep adding until you’re happy
→ Pasta and Eggs
13 -
12 large eggs, boiled and peeled
14 -
500 grams elbow pasta, cooked and cooled off all the way
# Step-by-Step Directions:
01 -
Slice the boiled eggs down the middle and pull out the yolks for your main bowl. Dice the whites and set those aside for later.
02 -
Smash up your egg yolks with a fork. Scoop in the mayo, mustard, vinegar, sugar, garlic powder, paprika, salt, and pepper. Stir it up until everything feels nice and creamy.
03 -
Fold the diced egg whites, parsley (totally optional), pickles, onion, celery, and the cooled macaroni into the creamy dressing you just made. Mix slow and gentle so it all stays together.
04 -
Cover the mix and slide it into the fridge for at least 60 minutes. Right before you eat, dust a little paprika over the top for extra color and flavor.
# Helpful Notes:
01 -
Let your pasta cool off all the way to keep it from making everything soggy.
02 -
Go heavy on the mustard or toss in some extra vinegar if you're craving more tang.