Description
A delicious and creamy Deviled Egg Macaroni Salad that combines the classic flavors of deviled eggs with pasta for a perfect side dish.
Ingredients
Scale
- 8 ounces elbow macaroni
- 6 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup sweet pickle relish
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a medium saucepan, place the eggs and cover them with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes. Drain and cool the eggs in ice water. Once cooled, peel and chop the eggs.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, red onion, celery, garlic powder, salt, and pepper. Mix well until smooth.
- Add the cooked macaroni and chopped eggs to the bowl. Gently fold the ingredients together until everything is well coated.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, sprinkle paprika on top for garnish.
Notes
- For a creamier texture, add an extra tablespoon of mayonnaise or a splash of milk.
- Substitute the elbow macaroni with whole wheat or gluten-free pasta for a healthier option.
- 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: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 186mg