Now that the eggs are cool, I peel them under cool running water—a little trick I’ve learned to make the peeling process easier! I chop them up into small pieces and put them in a mixing bowl. The texture and smell of freshly cooked eggs is just delightful, and I can’t help but sneak a taste! In the same bowl, I add the cooled macaroni along with mayonnaise, Dijon mustard, apple cider vinegar, chopped celery, red onion, paprika, salt, and pepper. Using a spoon, I gently mix everything together until fully combined. The colors are so vibrant, and the smell of mustard and mayo mingles in the air, promising something delicious.
Once mixed, I cover the bowl with plastic wrap and refrigerate the salad for at least an hour. This allows all those fantastic flavors to meld together beautifully. When serving time comes, I pull it out of the fridge, give it a good stir, and garnish with fresh parsley—adding that lovely pop of green and inviting fresh scent. It’s hard to resist digging in right away!
Pro Tips for Best Results
I tested this recipe three ways to find the perfect consistency for the creamy dressing. I found that using a mix of mayonnaise and Greek yogurt adds a delightful tangy flavor while keeping it creamy! Also, make sure to cook the pasta al dente; it holds up better in the salad and doesn’t get mushy as it sits.
For the best flavor, I recommend letting the salad chill overnight if you can wait that long. The flavors truly get deeper and richer as they develop. Plus, you’ll have the satisfaction of serving something that tastes like it took hours to prepare when really, it’s super easy!
Lastly, if you want to take it up a notch, consider adding a sprinkle of cayenne pepper or a dash of hot sauce into the dressing for a little extra heat. I promise, that subtle kick is worth it!
Common Mistakes to Avoid
One common mistake I’ve noticed is cooking the eggs too long; believe me, I’ve been there! Overcooked eggs can lead to that greenish hue around the yolks, and no one wants that. Simmer for about 10 minutes and then plunge them in ice water to stop the cooking process. (See the next page below to continue…)