Ingredients
– 8 oz elbow macaroni
– 6 large eggs
– 1/2 cup mayonnaise
– 2 tablespoons mustard (yellow or Dijon)
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– 1/4 cup chopped green onions
– 1/4 cup diced pickles or relish
– 1 teaspoon smoked paprika (plus extra for garnish)
– Fresh parsley for garnish (optional)
Equipment Needed
– Large pot for boiling pasta and eggs
– Mixing bowl
– Whisk or spoon for mixing
– Measuring cups and spoons
– Colander
– Serving dish
Step-by-Step Instructions
First, start by boiling a large pot of salted water. Once boiling, add the elbow macaroni and cook it according to the package instructions until al dente. While the pasta is cooking, I like to multitask by bringing another small pot of water to a boil for the eggs. Carefully add the eggs and boil for about 10-12 minutes for hard-boiled perfection. Once done, remove them from the heat and place them in an ice bath to halt the cooking process. I find that doing this helps in peeling them easily later. (See the next page below to continue steps…)