Egg Macaroni (Printable Version)
# What You'll Need:
→ Eggs and Pasta
01 -
500 grams elbow macaroni, cooked and fully cooled
02 -
12 big eggs, hard-boiled and peeled
→ Sauce
03 -
240 milliliters mayo
04 -
2 grams paprika, save some to sprinkle on top
05 -
Salt, just toss in to your liking
06 -
Black pepper, add as much as you want
07 -
60 milliliters yellow mustard
08 -
2 grams garlic powder
09 -
15 milliliters apple cider vinegar
10 -
5 grams sugar
→ Veggies and Toppers
11 -
8 grams chopped fresh parsley for color if you like
12 -
35 grams finely chopped dill pickles
13 -
60 grams finely chopped celery
14 -
60 grams finely chopped red onion
# Steps to Follow:
01 -
Pop the bowl in the fridge for at least an hour so everything can soak up the flavor. Right before you eat it, dust a little more paprika over the top to make it pretty.
02 -
Dump in the cooked macaroni, chopped egg whites, celery, red onion, pickles, and parsley (if you're using it) right into your creamy base. Gently fold it all together until you've got everything coated.
03 -
Using a fork, crush up just the egg yolks in a big bowl. Stir in the mayo, mustard, vinegar, sugar, garlic powder, paprika, salt, and pepper. Keep mixing until it looks totally smooth.
04 -
Slice the hard-boiled eggs in half. Put all the yolks in one bowl and finely chop up the whites. Set the chopped whites aside for later.
# Additional Tips:
01 -
Let the pasta cool down all the way before you mix so your dressing stays thick and not watery.
02 -
If you want it tangier, throw in a bit more vinegar or mustard. Taste and see what fits.