Egg Salad Macaroni (Print Version)

# Ingredients:

01 - ½ teaspoon paprika.
02 - ¼ teaspoon black pepper.
03 - ½ teaspoon kosher salt.
04 - 1 teaspoon garlic powder.
05 - 2 tablespoons Dijon Mustard.
06 - 2 tablespoons white vinegar.
07 - 1½ cups mayonnaise.
08 - 8 ounces elbow macaroni.
09 - 6 hard-cooked eggs.
10 - ½ cup diced celery, finely chopped.
11 - ½ cup diced red onion, finely chopped.
12 - Extra chopped green onions & a sprinkle of paprika (optional toppings).

# Instructions:

01 - Cook macaroni in salted water until soft, then drain and cool it with cold water.
02 - Slice boiled eggs in half. Smash the yolks in a bowl. Chop up the whites.
03 - Stir together mashed yolks, mayo, mustard, vinegar, and spices until creamy.
04 - In a big bowl, mix the pasta, egg whites, celery, and onion. Pour the dressing on top and stir it all up.
05 - Cover the bowl and chill it in the fridge for 2-4 hours so the flavors blend.
06 - Sprinkle green onions and paprika on top if you like before serving.

# Notes:

01 - Can be prepared the day before.
02 - Tastes better when cold.
03 - Swap for any medium-sized pasta you like.
04 - Add a bit more mayo if it looks too dry.

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