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Deviled Egg Macaroni Salad

Deviled Egg Macaroni Salad
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Delight in our creamy Deviled Egg Macaroni Salad that’s perfect for gatherings or lunch! Try this easy recipe today and elevate your meals!

Ingredients

Scale
  • 8 oz elbow macaroni
  • 6 large eggs
  • ½ cup mayonnaise
  • 1 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • ½ tsp paprika (plus extra for garnish)
  • 1 tsp sugar
  • Salt and black pepper to taste
  • ½ cup finely chopped celery
  • ¼ cup chopped red onion
  • ¼ cup chopped dill pickles or sweet relish
  • 1 tbsp chopped fresh chives or green onions (optional)
  • 2 tbsp fresh parsley, finely chopped

Instructions

  1. Cook the elbow macaroni in a large pot of salted boiling water until al dente (about 7-8 minutes). Drain and cool under cold running water.
  2. Boil the eggs in another pot of cold water; bring to a boil, then cover and remove from heat for 10-12 minutes. Transfer eggs to ice-cold water to cool before peeling.
  3. In a mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and pepper until smooth.
  4. Chop the boiled eggs and mix gently into the dressing along with celery, red onion, and pickles.
  5. Fold in the cooled macaroni until evenly coated.
  6. Chill in the refrigerator for at least one hour (or overnight) before serving.

Nutrition

Find it online: https://cookingwitheliana.com/deviled-egg-macaroni-salad/