Macaroni Salad with Egg

Perfect for picnics and potlucks, this macaroni salad combines shell pasta, carrots, celery, and onions with hard-boiled eggs and a paprika- and mustard-flavored dressing.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 512 Calories

Ingredients

• 1 ½ teaspoons salt
• 3 tablespoons cider vinegar
• 1 ½ cups mayonnaise
• 3 tablespoons olive oil
• ¼ teaspoon ground black pepper
• 1 ½ teaspoons white sugar
• ¾ cup thinly sliced celery
• ½ teaspoon dry mustard
• ¼ cup finely chopped onion
• 6 large eggs
• 1 (8 ounce) package shell pasta
• ¾ teaspoon ground paprika
• 1 cup shredded carrot

Recipe Instructions

Step 1

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, and cool under cold running water. Place in the refrigerator until ready to use.

Step 2

Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Rinse pasta with cold water and drain thoroughly.

Step 3

While pasta is cooking, combine mayonnaise, olive oil, cider vinegar, sugar, salt, paprika, pepper, and dry mustard in a large bowl. Mix in carrot, celery, and onion. Stir drained pasta into the dressing.

Step 4

Remove eggs from the refrigerator. Shell, quarter lengthwise, and slice into 1/4-inch pieces. Gently stir into the macaroni salad. Refrigerate for 2 hours before serving.