Cooking Instructions
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Step 1
Start by boiling
Elbow Macaroni (455 g)
in 4 quarts of water for 10 minutes. Strain and coat noodles with
Olive Oil (15 mL)
.
Step 2
In a bowl combine
Mayonnaise (345 g)
,
Spicy Brown Mustard (45 g)
,
Red Wine Vinegar (45 mL)
,
Salt (6 g)
,
Ground Black Pepper (2 g)
,
Cajun Seasoning (15 g)
, and
Smoked Paprika (5 g)
. Mix well.
Step 3
Pour the wet mixture over the macaroni noodles and add in diced
Celery (4 ribs)
and diced
White Onion (1/2)
.
Step 4
Mix well and top with hard-boiled
Farmhouse Eggs® Large Brown Eggs (4)
, Smoked Paprika and
Fresh Parsley (to taste)
.
Step 5
Refrigerate for 30 minutes before serving then enjoy.
