Julie Recipes
Ingredients
For the Pasta Salad:
8 ounces elbow macaroni or your choice of pasta like shells or rotini
6 hard-boiled eggs peeled
1/2 cup celery finely chopped
1/4 cup red onion finely chopped
1/4 cup sweet pickle relish or chopped pickles
For the Dressing:
1/2 cup mayonnaise
1/4 cup mustard yellow or Dijon depending on your preference
1 tablespoon apple cider vinegar
1 teaspoon sugar optional, adjust to taste
Salt and pepper to taste
Paprika for garnish
Instructions
Cook the Pasta:
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
Prepare the Eggs:
Slice each hard-boiled egg in half. Gently remove the yolks and place them in a separate bowl. Chop the egg whites and set aside.
Make the Dressing:
In the bowl with the egg yolks, add mayonnaise, mustard, vinegar, sugar (if using), and salt and pepper. Mash and stir the mixture until smooth and creamy.
Combine the Salad:
In a large mixing bowl, combine the cooled pasta, chopped egg whites, celery, red onion, and sweet pickle relish.
Pour the dressing over the pasta mixture and stir gently until everything is well coated.
Chill and Serve:
Cover and refrigerate the salad for at least an hour to allow the flavors to meld together.
Before serving, give the salad a gentle stir and adjust seasoning if necessary. Sprinkle with paprika for color and a hint of smoky flavor.
