Ingredients
Scale
- 4 large eggs
- 2 cups elbow macaroni
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup celery, diced
- ¼ cup red onion, finely chopped
- ¼ cup dill pickles, diced
- ¼ cup black olives, sliced
Instructions
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Cook the Eggs:
- Place the eggs in a saucepan and cover them with water.
- Bring to a boil over medium-high heat.
- Once boiling, cover the pan, remove from heat, and let sit for 12 minutes.
- Transfer the eggs to an ice bath to cool, then peel and chop them.
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Cook the Macaroni:
- In a large pot, bring 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.
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Prepare the Dressing:
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth.
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Assemble the Salad:
- Add the cooked and cooled macaroni, chopped eggs, celery, red onion, dill pickles, and black olives to the bowl with the dressing.
- Gently mix until all ingredients are evenly coated with the dressing.
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Chill and Serve:
- Cover the bowl and refrigerate the salad for at least 1 hour to allow flavors to meld.
- Before serving, give the salad a gentle stir and adjust seasoning if necessary.