Ingredients:
2 cups elbow macaroni, cooked and cooled
4 hard-boiled eggs, chopped
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon paprika (plus more for garnish)
1/4 teaspoon garlic powder
1/4 cup chopped green onions
Salt and pepper to taste
Directions:
Cook the pasta: Boil the elbow macaroni according to package instructions. Drain and rinse with cold water. Set aside.
Prepare the dressing: In a bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, paprika, garlic powder, salt, and pepper. Stir until smooth.
Combine ingredients: In a large bowl, add the cooled macaroni, chopped eggs, and green onions. Pour the dressing over and mix well.
Chill: Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Garnish and serve: Before serving, sprinkle with extra paprika and garnish with green onion or sliced hard-boiled eggs. Enjoy chilled!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes (+ chilling time)
Servings: 6
Calories: 320 kcal per serving
