Description
A creamy and tangy Deviled Egg Macaroni Salad that combines tender elbow macaroni, chopped hard-boiled eggs, crunchy celery, and red onion, all tossed in a zesty deviled egg-inspired dressing. Perfect for picnics, potlucks, or a refreshing side dish.
Ingredients
Scale
For the Salad:
- 8 oz elbow macaroni
- 6 hard-boiled eggs, chopped
- 2 stalks celery, chopped
- 1/4 cup red onion, chopped
- 1 tbsp fresh parsley, chopped
For the Dressing:
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp sweet pickle relish
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Boil 8 ounces of elbow macaroni according to the package directions until al dente. Drain the macaroni and rinse thoroughly with cold water to cool it down, then set aside to drain completely.
- Prepare the Dressing: In a large mixing bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons yellow mustard, 1 tablespoon apple cider vinegar, 1 tablespoon sweet pickle relish, 1/2 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and salt and pepper to taste until well combined.
- Add Eggs and Veggies: Gently fold the chopped 6 hard-boiled eggs, 2 stalks chopped celery, 1/4 cup chopped red onion, and 1 tablespoon chopped fresh parsley into the dressing mixture, being careful not to mash the eggs too much.
- Combine with Pasta: Add the cooled macaroni to the bowl with the dressing, eggs, and vegetables. Mix until everything is evenly coated and combined.
- Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together and the salad to chill nicely.
- Serve: Before serving, optionally garnish with a sprinkle of paprika and additional fresh parsley for a beautiful presentation.
Notes
- For best results, use freshly cooked and cooled macaroni to prevent the salad from becoming mushy.
- You can swap yellow mustard for Dijon for a slightly sharper flavor if preferred.
- Adjust the seasoning with salt and pepper based on your taste preferences.
- This salad holds well for up to 2 days refrigerated but is best consumed fresh.
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 140mg
