Ingredients
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1 (12 ounce) package elbow macaroni
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4 hard-cooked eggs, chopped
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3 stalks celery, minced
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1 (6 ounce) package frozen peas, thawed
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2 cups low fat mayonnaise (such as Hellmann's® Low Fat)
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3 tablespoons prepared yellow mustard
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¼ cup white sugar
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2 teaspoons white vinegar
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¾ teaspoon celery seed
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½ teaspoon salt
Directions
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and set aside to cool.
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Stir eggs, celery, and peas together in a large bowl. Whisk low fat mayonnaise, yellow mustard, sugar, vinegar, celery seed, and salt in a separate bowl, dissolving the sugar. Pour dressing over vegetables and stir in macaroni until thoroughly coated with dressing. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts (per serving)
| 228 | Calories |
| 5g | Fat |
| 38g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 228 | |
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 1g | 3% |
| Cholesterol 71mg | 24% |
| Sodium 560mg | 24% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 2g | 6% |
| Total Sugars 14g | |
| Protein 7g | 13% |
| Vitamin C 3mg | 3% |
| Calcium 26mg | 2% |
| Iron 2mg | 8% |
| Potassium 138mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
