Description
A creamy and tangy macaroni salad with hard-boiled eggs, reminiscent of classic deviled eggs. Perfect for picnics, potlucks, or as a side dish at family gatherings.
Ingredients
Scale
- 8 oz elbow macaroni (about 2 cups)
- 6 hard-boiled eggs, peeled and chopped
- ½ cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp sweet pickle relish
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- 2 stalks celery, finely chopped
- ¼ cup red onion, finely chopped
- 1 tbsp fresh parsley, chopped
- Paprika (for garnish)
Instructions
- Cook the elbow macaroni according to the package directions. Drain, rinse with cold water, and set aside to cool.
- In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sweet pickle relish, paprika, onion powder, garlic powder, salt, and pepper.
- Gently fold in the chopped hard-boiled eggs, celery, red onion, and fresh parsley.
- Add the cooled macaroni to the egg mixture and stir until everything is well combined.
- Taste and adjust seasoning if needed. Garnish with a sprinkle of paprika for a classic deviled egg look.
- Refrigerate the salad for at least 1 hour before serving to let the flavors meld.
- Serve and enjoy your creamy, tangy Deviled Egg Macaroni Salad!
Notes
- For best flavor, refrigerate the salad for a few hours or overnight.
- Adjust the mustard and relish to taste for a creamier or tangier salad.
- Prep Time: 15 mins
- Cook Time: 10 minutes
- Category: salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 220mg