Next, while my eggs are cooling, I turn to the pasta. I bring another pot of salted water to a boil and add the elbow macaroni. I cook it according to package instructions until al dente, then drain it in a colander and rinse it under cold water to stop the cooking process. This simple step makes such a difference in keeping the pasta nice and firm, which I’ve learned the hard way!
Once my pasta is ready and my eggs are cooled, I can start assembling the salad. I peel the eggs and chop them into small pieces. In a large mixing bowl, I combine the cooled pasta, eggs, mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and paprika. Mixing it all together gently is key—I want to ensure every piece of pasta and egg gets a good coating without smashing anything!
Finally, I fold in the chopped green onions and parsley. They add not only a pop of color but also a delightful crunch that contrasts beautifully with the creamy salad. I let the salad chill in the refrigerator for at least 30 minutes before serving, allowing all those flavors to marry together. Trust me, the anticipation builds as you can smell the zesty aroma drifting through my kitchen!
Pro Tips for Best Results
When I’m making this pasta salad, I always make sure to use fresh eggs. I find that the fresher the eggs, the creamier the yolks are, which translates to a richer tasting dressing. I once tried using older eggs and noticed a big difference in flavor.
I’ve also experimented with the mayonnaise! Different brands have unique flavors, and I found that a blend of mayo and Greek yogurt can make the salad lighter and add a tangy twist. Feel free to try this if you’re looking for a healthier version.
Lastly, the chilling time really matters. I once tried diving into the salad right after making it, and while it was good, the flavors didn’t have the chance to meld together. Giving it time in the fridge enhances the taste dramatically, so I always try to prepare it a few hours ahead or even the night before.
Common Mistakes to Avoid
A common mistake I’ve made in the past is boiling the eggs for too long! Overcooked eggs lead to that off-putting greenish hue around the yolk and a rubbery texture. Stick to that 12-minute rule, and you’ll be golden! Your eggs should be perfectly cooked and easy to slice and mix into the salad. (See the next page below to continue…)