Description
Simple macaroni salad with a bit of Cali flair. Perfect for summer, whether it is a day at the beach, an afternoon picnic, or a holiday BBQ.
Ingredients
- 1 (8 ounce) package elbow macaroni
- 3 large eggs
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- ¼ teaspoon sweet relish
- ¼ teaspoon ground white pepper
- ¼ teaspoon sea salt
- 1 large avocado, chopped
- ¼ cup chopped celery
- ¼ cup chopped green onion
- 2 tablespoons honey Dijon mustard
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water
- stirring occasionally
- until tender yet firm to the bite
- about 8 minutes. Drain
- rinse with cold water
- and transfer to a large bowl. Place in the refrigerator to chill while you prepare the eggs.
- 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
- cool under cold running water
- and peel. Slice eggs with an egg slicer.
- Mix mayonnaise
- vinegar
- relish
- white pepper
- and sea salt together in a small bowl. Gently mix in avocado
- celery
- and green onion
- being careful not to overmix the avocado. Mix in sliced eggs.
- Add mayonnaise mixture to cooled macaroni; stir until well coated.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 12