Ingredients
- 8 ounces elbow macaroni or any pasta of your choice
- 6 hard-boiled eggs
- 1/2 cup mayonnaise
- 2 tablespoons mustard (Dijon or yellow)
- 1 tablespoon apple cider vinegar
- 1/4 cup green onions, sliced
- 1/4 cup celery, finely chopped
- 1/4 teaspoon paprika (plus extra for garnish)
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Equipment Needed
- Large pot for boiling pasta
- Mixing bowl
- Colander
- Chef’s knife
- Cutting board
- Spoon for mixing
- Serving bowl
Step-by-Step Instructions
To start off, I bring a large pot of salted water to a boil and add in the pasta. I recommend cooking it according to the package directions, usually around 7-9 minutes until it’s al dente. While the pasta is cooking, I tackle the hard-boiled eggs. After they’ve cooled, I gently tap them on the counter, roll them a little, and peel under running water. The water helps the shells come off smoothly and keeps my kitchen tidy. (See the next page below to continue steps…)