Ingredients

• 1 , 12 ounce
• ½ , 1 pound
• 0.25 cups mayonnaise , more as needed
• 0.25 teaspoons celery seeds
• 0.25 teaspoons paprika
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 , 12 ounce
• 3 large hard-cooked eggs , chopped
• 0.25 cups shredded Cheddar cheese
• 0.25 cups chopped green onions
• 2 tablespoons sunflower seed kernels , or to taste

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water, drain, and set aside.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water for 10 minutes; drain. Rinse with cold water, drain, and set aside.
3. 3 Combine mayonnaise, celery seeds, paprika, salt, and black pepper in a small bowl.
4. 4 Toss macaroni, edamame, chicken, eggs, cheese, green onions, and sunflower seeds together in a bowl; add mayonnaise mixture and stir to coat.
5. 5 Chill in the refrigerator until cold, 30 to 60 minutes.

Nutrition per serving