INSTANT POT DIRECTIONS

• Add the uncooked macaroni pasta to the Instant Pot.
• Pour the 6 cups of water onto the pasta.
• Gently place the 3 uncooked eggs on top of the pasta.
• Close the lid and set the Instant Pot to MANUAL/PRESSURE COOK for 4 minutes.
• In the meantime, combine the light mayonnaise, greek yogurt, sweet pickle relish, vinegar, Dijon mustard, sugar, salt, pepper, and paprika together in a bowl. Set aside.
• Dice the celery stalks, sweet red pepper, and red onion. Set aside.
• Cube the sharp cheddar cheese.
• After the 4 minutes of pressure cooking time, carefully and intermittently release the pressure from inside the pot. If it begins to foam, stop releasing pressure, and then begin again slowly.
• Place the boiled eggs into ice water.
• Drain and rinse the macaroni pasta to cool it.
• Add the diced vegetables to the macaroni and stir.
• Pour in the dressing and combine well.
• Peel the eggs and chop into small pieces.
• Toss the macaroni salad with the chopped eggs.
• Refrigerate for at least 2 hours before serving.
• STOVE TOP DIRECTIONS
• Boil the macaroni pasta according to directions.
• Boil the eggs for 10 minutes.
• In the meantime, combine the light mayonnaise, Greek yogurt, sweet pickle relish, vinegar, Dijon mustard, sugar, salt, pepper, and paprika together in a bowl. Set aside.
• Once the eggs are done, place them in an ice bath.
• Drain and pasta and rinse to cool.
• Dice the celery stalks, sweet red pepper, and red onion. Set aside.
• Cube the sharp cheddar cheese.
• Add the diced vegetables to the macaroni and stir.
• Pour in the dressing and combine well.
• Peel the eggs and chop into small pieces.
• Toss the macaroni salad with the chopped eggs.
• Refrigerate for at least 2 hours before serving.