Ingredients
– 8 oz elbow macaroni
– 4 large eggs
– 1 cup mayonnaise
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 1/2 cup celery, finely chopped
– 1/4 cup red onion, finely chopped
– 1/4 tsp paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
Equipment Needed
– Large pot (for boiling pasta and eggs)
– Mixing bowl
– Colander
– Whisk
– Measuring cups and spoons
– Spoon or spatula (for mixing)
– Serving dish
Step-by-Step Instructions
First, I start by boiling water in a large pot—it’s so simple, but the sound of bubbling water just makes me feel at home. Once it’s boiling, I add the elbow macaroni and cook it according to the package instructions until it’s tender yet firm. In a separate small saucepan, I place the eggs in cold water, bringing it to a gentle boil, and then I let it simmer for about 10 minutes. The aroma of cooking eggs always reminds me of family breakfasts and gatherings. After that, I carefully transfer the eggs to an ice bath to cool them down, while I drain the pasta and set it aside to cool as well. (See the next page below to continue steps…)