Ingredients
For the salad:
8 oz elbow noodle pasta
6 boiled eggs
½ cup finely diced celery
½ cup finely sliced green onions
¼ cup finely diced red onion
For the dressing:
¾ cup mayonnaise
1 ½ tablespoons dijon mustard
1 tablespoon granulated sugar
1 teaspoon apple cider vinegar
1 teaspoon paprika
Salt and pepper to taste
Instructions
see continuation on next page
Instructions
Cook pasta according to package directions. Rinse pasta under cool water, drain and set aside to fully cool.
Slice egg whites in half and set cooked yolks aside. Dice the boiled egg whites.
Add the egg whites to a large mixing or serving bowl with the cooled pasta, diced celery, diced green onions and diced red onion.
In a small bowl, mash the egg yolks with a fork. Add the remaining dressing ingredients to the bowl and mix until well combined. Adjust seasoning with salt and pepper, to taste. Adjust sugar to taste as well.
Add dressing to the bowl with the salad ingredients and toss well. Chill covered for at least an hour before serving. When ready to serve, stir and enjoy!
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