Posted in recipe category: Appetizers
Ingredients
- 1 lb box uncooked elbow macaroni noodles
- 1/2 yellow bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 orange bell pepper, chopped
- 1/2 cup red onion, diced
- 3 hard-boiled eggs, shells removed
- 1 cup mayonnaise
- 1/3 cup white vinegar
- 3 Tbsp sugar
- 2 tsp. fresh ground black pepper
- 1 Tbsp honey mustard
- 1 tsp. salt
- 1/2 Tbsp extra virgin olive oil
Directions
- Place a saucepan filled 2/3 of the way with water over medium-high to high heat, add in 1 tsp. salt and olive oil and bring to a roaring boil. Cook macaroni noodles according to package directions.
- Cut boiled eggs in half, remove yolks and set aside. Chop the egg whites.
- In a blender add the egg yolks and mayonnaise, blend until smooth.
- Add in vinegar, sugar, honey, mustard, and pepper. Blend until smooth.
- Drain noodles and transfer to large bowl.
- Add in chopped peppers, diced onion, and egg whites.
- Pour blended dressing mixture over the noodles. Toss to coat.
- Cover and refrigerate for 1 to 2 hours before serving. Serve cold.
