Deviled Egg Macaroni Salad (Print Version)
Classic macaroni pasta tossed with deviled egg flavors and fresh veggies, all in a creamy, chilled dressing.
# Ingredients:
→ Pasta and Eggs
01 -
8 oz elbow macaroni
02 -
6 large eggs
→ Dressing
03 -
½ cup mayonnaise
04 -
1 tbsp yellow mustard
05 -
1 tbsp apple cider vinegar
06 -
½ tsp paprika
07 -
1 tsp sugar
08 -
Salt and black pepper to taste
→ Vegetables and Garnish
09 -
½ cup finely chopped celery
10 -
¼ cup chopped red onion
11 -
¼ cup chopped dill pickles or sweet relish
12 -
1 tbsp chopped fresh chives or green onions (optional)
13 -
2 tbsp fresh parsley, finely chopped
# Directions:
01 -
Cook the elbow macaroni in salted boiling water until al dente, then drain.
02 -
Boil the eggs in cold water; let sit off heat for 10-12 minutes, then cool in ice water and peel.
03 -
In a mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, and seasonings; mix well.
04 -
Chop the boiled eggs and fold them into the dressing along with chopped celery, red onion, and pickles.
05 -
Gently mix in the cooked macaroni until evenly combined.
06 -
Chill for at least one hour before serving, garnished with extra paprika.
# Notes:
01 -
Enjoy this salad chilled for the best flavor.