• 3 cups elbow macaroni
  • 1 ½ cups mayonnaise
  •  large onion, minced
  • ¼ cup chopped fresh parsley
  • 2 tablespoons prepared yellow mustard
  • 2 teaspoons rice vinegar
  • 1 teaspoon white sugar, or more to taste
  • ¾ teaspoon celery seed
  • ½ teaspoon salt
  • 3 hard-cooked eggs, chopped


  1. Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.

  2. Rinse macaroni in cold water until cool; drain.

  3. Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl. Add macaroni and eggs and stir to coat.

  4. Chill in the refrigerator for 30 minutes before serving.