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Ingredients
Scale
- 8 oz dry macaroni pasta
- 6 large eggs
- 1 cup chopped celery
- ¼ cup chopped purple onion
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons yellow mustard
- 2 tablespoons white vinegar
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons chopped green onion (optional)
- ½ cup chopped bacon pieces (optional)
Instructions
- Cook macaroni according to package instructions until al dente, then cool under cold water.
- Boil eggs for 12-15 minutes, then cool in an ice bath and dice.
- Chop celery and purple onions into bite-sized pieces.
- Mix mayonnaise, sour cream, mustard, vinegar, lemon juice, salt, garlic powder, onion powder, paprika, and black pepper until creamy.
- Combine cooled pasta, celery, and onions in a bowl; fold in the dressing and diced eggs, along with bacon if using.
- Garnish with green onions and serve chilled.
Notes
Ensure pasta is cooled completely before mixing for best texture.
For more flavor, consider adding a dash of hot sauce to the dressing.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing & Boiling
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 215mg