Ingredients
- 8 large eggs
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley (optional)
Equipment Needed
- Medium pot
- Large mixing bowl
- Colander
- Whisk
- Knife
- Cutting board
- Serving bowl
Step-by-Step Instructions
First things first, I start by boiling the eggs. I place them in a medium pot and cover them with water—just enough to cover the eggs. Then I bring the water to a rolling boil, remove it from the heat, cover the pot, and let the eggs sit for about 12 minutes. Once that time is up, I transfer the eggs to an ice bath to cool, making them easier to peel and ensuring they won’t be overcooked. The smell of boiling eggs is so comforting! (See the next page below to continue steps…)