Description
A creamy and delicious Deviled Egg Macaroni Salad that combines the classic flavors of deviled eggs with pasta for a delightful side dish.
Ingredients
- 8 ounces elbow macaroni
- 6 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup sweet pickles, chopped
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a saucepan, place the eggs and cover them with water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Afterward, transfer the eggs to an ice bath to cool. Once cooled, peel and chop the eggs.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika. Mix until smooth.
- Add the cooled macaroni, chopped eggs, celery, red onion, and sweet pickles to the bowl. Stir gently until everything is well coated with the dressing.
- Taste and adjust seasoning if necessary. If desired, fold in fresh parsley for added flavor.
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- For a spicier kick, add a teaspoon of hot sauce or a pinch of cayenne pepper to the dressing.
- You can substitute Greek yogurt for half of the mayonnaise for a lighter version of the salad.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 186mg