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
| Amount Per 1 Serving | |||
| Calories | 138.14 Kcal (578 kJ) | ||
| Calories from fat | 82.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.16g | 14% | |
|---|---|---|---|
| Cholesterol | 71.13mg | 24% | |
| Sodium | 216.98mg | 9% | |
| Potassium | 82.26mg | 2% | |
| Total Carbs | 11.47g | 4% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 2.93g | 6% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 20.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 168.06 Kcal (704 kJ) | ||
| Calories from fat | 100.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.14g | 14% | |
|---|---|---|---|
| Cholesterol | 86.53mg | 24% | |
| Sodium | 263.97mg | 9% | |
| Potassium | 100.07mg | 2% | |
| Total Carbs | 13.96g | 4% | |
| Sugars | 5.67g | 19% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 3.56g | 6% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.5mg | 2% | |
| Calcium | 24.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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