Using a lower-fat mayonnaise makes this Amish-style macaroni salad with eggs and celery a lighter option.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
228 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and set aside to cool.
Step 2
Stir eggs, celery, and peas together in a large bowl. Whisk low fat mayonnaise, yellow mustard, sugar, vinegar, celery seed, and salt in a separate bowl, dissolving the sugar. Pour dressing over vegetables and stir in macaroni until thoroughly coated with dressing. Cover and refrigerate at least 2 hours before serving.
Ingredients
½ teaspoon salt
¼ cup white sugar
¾ teaspoon celery seed
4 hard-cooked eggs, chopped
3 tablespoons prepared yellow mustard
2 teaspoons white vinegar
1 (12 ounce) package elbow macaroni
3 stalks celery, minced
1 (6 ounce) package frozen peas, thawed
2 cups low fat mayonnaise (such as Hellmann's® Low Fat)
