Description
When in a hurry, my mother used to purchase deli macaroni salad and dress it up by adding hard-boiled eggs, carrots, and French dressing. This is my version of her recipe.
Ingredients
- 6 large eggs
- 1 (8 ounce) package shell pasta
- 1 ½ cups mayonnaise
- 3 tablespoons olive oil
- 3 tablespoons cider vinegar
- 1 ½ teaspoons white sugar
- 1 ½ teaspoons salt
- ¾ teaspoon ground paprika
- ¼ teaspoon ground black pepper
- ½ teaspoon dry mustard
- 1 cup shredded carrot
- ¾ cup thinly sliced celery
- ¼ cup finely chopped onion
Instructions
- 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.
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 2 hrs 50 mins
Servings: 8