Ingredients
Pasta
- 8 ounces elbow macaroni
Eggs
- 6 large eggs
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon pepper
Vegetables & Garnish
- ½ cup celery, finely diced
- ¼ cup red onion, finely diced
- 2 tablespoons green onions, sliced
- Paprika, for garnish
Instructions
- Prepare the pasta: Bring a pot of salted water to a boil. Cook 8 ounces of elbow macaroni according to the package instructions until tender. Drain the pasta and rinse under cold water to stop cooking and cool it down.
- Cook and prep eggs and vegetables: Hard boil 6 large eggs then peel. Separate the yolks from the whites. Chop the egg whites finely. Finely dice the celery, red onion, and slice the green onions, making sure all pieces are small for even texture.
- Make the dressing: In a large bowl, mash the egg yolks until smooth. Add ½ cup mayonnaise, ¼ cup sour cream, 1 tablespoon Dijon mustard, 1 teaspoon yellow mustard, 1 tablespoon apple cider vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Stir well until creamy and fully combined.
- Combine ingredients: Add the cooled pasta, chopped egg whites, diced celery, and diced red onion to the bowl with the dressing. Gently stir everything together until all ingredients are evenly coated with the creamy dressing.
- Chill the salad: Cover the bowl and refrigerate the salad for at least 1 hour. This resting time lets the flavors meld and develop for the best taste experience.
- Finish and serve: Before serving, stir the salad to redistribute dressing. Taste and adjust seasoning with additional salt or pepper if needed. Sprinkle paprika over the top and garnish with the sliced green onions for a fresh pop of color and flavor.
Notes
- For best results, use freshly cooked pasta and cool it completely to prevent sogginess.
- Hard boil eggs by placing them in boiling water and cooking for about 10-12 minutes, then cool in ice water for easier peeling.
- You can substitute Greek yogurt for sour cream to lighten the dressing.
- Feel free to add a bit more mustard or vinegar for tangier flavor according to your preference.
- This salad keeps well in the refrigerator up to 2 days; stir before serving to refresh.
- Garnishing with paprika adds a mild smoky flavor and attractive color contrast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
