Ingredients

Scale

For the Salad:

8 ounces elbow macaroni (or small shells)
6 hard-boiled eggs, peeled and chopped
2 celery stalks, finely diced
¼ cup red onion, finely chopped
¼ cup dill pickles or relish (optional, for tang)
1 tablespoon fresh parsley or chives, chopped (for garnish)

For the Creamy Mustard Dressing:

¾ cup mayonnaise
2 tablespoons Dijon mustard (or yellow mustard for a milder taste)
1 tablespoon yellow mustard (for that deviled egg flavor kick)
1 tablespoon apple cider vinegar
1 teaspoon sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika (plus extra for garnish)
Salt and black pepper to taste

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.

Step 2: Make the Hard-Boiled Eggs

If you haven’t already, place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10–12 minutes. Transfer eggs to an ice bath, then peel and chop once cooled.

Step 3: Prepare the Dressing

In a medium bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, vinegar, sugar, garlic powder, onion powder, paprika, salt, and pepper. Taste and adjust for balance—add more mustard if you like it zingy or more mayo for a creamier texture.

Step 4: Mix the Salad

In a large mixing bowl, combine the cooled pasta, chopped hard-boiled eggs, celery, red onion, and pickles if using. Pour the dressing over the top and gently toss to coat everything evenly. Be careful not to mash the eggs too much—chunks are good!

Step 5: Chill and Garnish

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Calories: 310
Sodium: 390mg
Fat: 20g
Carbohydrates: 24g
Fiber: 2g
Protein: 10g
Cholesterol: 140mg