Ingredients
- For the Macaroni Salad:
- 16 ounces elbow macaroni
- 1 cup mayonnaise
- 3 tablespoons mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons sour cream
- 1 ½ teaspoons granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 large hard boiled eggs, peeled and divided
- ¾ cup celery, chopped
- ¾ cup diced red onion
- ½ cup diced pickles (dill or sweet, your choice)
- For Garnish:
- Paprika or smoked paprika
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Drain well.
- Make the Dressing: In a medium bowl, whisk together the mayonnaise, mustard, apple cider vinegar, and sour cream. Add the sugar, salt, and pepper, and whisk until fully combined.
- Prepare the Eggs: Remove the yolks from the hard boiled eggs. Mash the yolks lightly with a fork and add them to the dressing. Whisk to combine.
- Assemble the Salad: Chop the egg whites and set aside. Add the cooled macaroni to the dressing and stir to combine. The dressing will thicken as it sits. Stir in the egg whites, celery, red onion, and pickles until evenly mixed. Taste and adjust seasoning as needed.
- Chill and Serve: Cover the salad with plastic wrap and chill for at least 2 hours, allowing the flavors to meld together. Before serving, sprinkle with paprika or smoked paprika for garnish.
Notes
- For extra flavor, try using a combination of dill and sweet pickles.
- If you want a creamier texture, you can add an extra tablespoon of sour cream or mayonnaise.
- This salad can be made up to a day ahead of time for added flavor, but be sure to keep it chilled until ready to serve.
- Feel free to adjust the amount of mustard or vinegar based on your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Salad
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 383 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 115mg
