![](https://cdn.statically.io/img/www.allrecipes.com/thmb/I5CO9TPg2PsgS9VFL7lQHdbEla8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/874796-8cfe1488a8c74900b879f95aae6f808a.jpg)
Ingredients
-
1 (12 ounce) package elbow macaroni
-
4 hard-cooked eggs, chopped
-
3 stalks celery, minced
-
1 (6 ounce) package frozen peas, thawed
-
2 cups low fat mayonnaise (such as Hellmann's® Low Fat)
-
3 tablespoons prepared yellow mustard
-
¼ cup white sugar
-
2 teaspoons white vinegar
-
¾ teaspoon celery seed
-
½ teaspoon salt
Directions
-
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.
-
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.