Name: Macaroni Salad with Egg
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Eggs - 6 large; Shell pasta - 1 (8 ounce) package; Mayonnaise - 1 ½ cups; Olive oil - 3 tablespoons; Cider vinegar - 3 tablespoons; White sugar - 1 ½ teaspoons; Salt - 1 ½ teaspoons; Ground paprika - ¾ teaspoon; Ground black pepper - ¼ teaspoon; Dry mustard - ½ teaspoon; Shredded carrot - 1 cup; Thinly sliced celery - ¾ cup; Finely chopped onion - ¼ cup

Ingredients for - Macaroni Salad with Egg

1. Eggs 6 large

2. Shell pasta 1 (8 ounce) package

3. Mayonnaise 1 ½ cups

4. Olive oil 3 tablespoons

5. Cider vinegar 3 tablespoons

6. White sugar 1 ½ teaspoons

7. Salt 1 ½ teaspoons

8. Ground paprika ¾ teaspoon

9. Ground black pepper ¼ teaspoon

10. Dry mustard ½ teaspoon

11. Shredded carrot 1 cup

12. Thinly sliced celery ¾ cup

13. Finely chopped onion ¼ cup

How to cook deliciously - Macaroni Salad with Egg

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.