From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Instructions
1
Add the cooked macaroni to a large mixing bowl.
2
Cut 4 of the hard-boiled eggs in half.
3
Scoop out the yolks and put in a small bowl, set aside.
4
Chop the egg whites and the other 4 eggs.
5
Add the chopped eggs to the bowl with the cooked macaroni.
6
Add the mayonnaise, mustard, relish, Worcestershire sauce, salt, pepper, garlic powder, ½ teaspoon paprika, and the scallions to the bowl with the egg yolks.
7
Whisk the egg yolk mixture until smooth.
8
Add the egg yolk mixture to the bowl with the macaroni and gently toss to combine.
9
Garnish with paprika and additional scallions.
10
Chill for at least 2 hours before serving.
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Pasta First ❄️Cool the cooked elbow macaroni completely in the refrigerator before mixing with mayonnaise to prevent the dressing from becoming thin and separating.
- Hard-Boil Eggs Perfectly 🥚Boil eggs for exactly 12 minutes, then immediately ice-bath them to achieve creamy yolks with no gray-green ring, ensuring superior texture for chopping.
- Balance Your Seasoning Layers 🎯Mix all dry spices (paprika, garlic powder, salt, pepper) into the mayo before combining with pasta to ensure even flavor distribution rather than clumpy pockets.
- Add Relish at the End 🥒Fold in sweet relish as the final step just before serving to maintain its crunch and tangy brightness, preventing it from getting soggy from the dressing.
- Embrace the Umami with Worcestershire 🍶Start with ½ teaspoon of Worcestershire sauce and taste as you go—a little goes a long way to deepen savory complexity without overpowering the delicate egg flavor.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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