Ingredients Original recipe yields 6 servings Ingredient Checklist 1 (12 ounce) package elbow macaroni ½ (1 pound) package shelled edamame, or more to taste ¼ cup mayonnaise, or more if needed ¼ teaspoon celery seed ¼ teaspoon paprika ¼ teaspoon salt ¼ teaspoon ground black pepper 1 (12 ounce) can premium canned chicken, minced 3 hard-cooked eggs, chopped 2 tablespoons sunflower seed kernels, or to taste ¼ cup shredded Cheddar cheese ¼ cup chopped green onions Directions Instructions Checklist Step 1 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. Step 2 Bring a large pot of lightly salted water to a boil. Cook edamame in boiling water for 10 minutes; drain. Rinse with cold water; drain. Step 3 Stir mayonnaise, celery seed, paprika, salt, and black pepper together in a bowl. Step 4 Toss macaroni, edamame, chicken, eggs, sunflower seed kernels, Cheddar cheese, and green onion in a bowl; add mayonnaise mixture and stir to coat. Step 5 Chill in refrigerator until cold, 30 to 60 minutes.
