Description

This Deviled Egg Macaroni Salad is a creamy and tangy twist on classic macaroni salad, featuring chopped hard-boiled eggs blended with a mustardy, pickle-studded dressing. Crisp celery and red onion add fresh crunch, while paprika and parsley provide a vibrant garnish. Perfect for picnics, potlucks, or summer gatherings, this easy-to-make salad is sure to be a crowd-pleaser.

Ingredients

Scale

For the Salad:

8 oz elbow macaroni
6 hard-boiled eggs, chopped
2 stalks celery, chopped
1/4 cup red onion, chopped
1 tbsp fresh parsley, chopped

For the Dressing:

1/2 cup mayonnaise
2 tbsp yellow mustard
1 tbsp apple cider vinegar
1 tbsp sweet pickle relish
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
Salt and pepper, to taste

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Instructions

Cook the Pasta: Boil the elbow macaroni according to the package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, paprika, onion powder, garlic powder, salt, and pepper. Stir until the dressing is smooth and evenly mixed.
Add Eggs and Veggies: Gently fold in the chopped hard-boiled eggs, celery, red onion, and fresh parsley into the dressing, taking care not to mash the eggs.
Combine with Pasta: Add the cooled macaroni to the bowl with the dressing mixture and vegetables. Mix thoroughly until all ingredients are well combined and coated with the dressing.
Chill: Cover the salad and refrigerate for at least 1 hour. This resting time allows the flavors to meld and the salad to chill properly.
Serve: Before serving, garnish the salad with additional paprika and parsley if desired for a pop of color and added flavor.

Notes

For best texture, be sure to rinse the macaroni with cold water after draining to prevent clumping.
Hard-boil eggs at least 10 minutes for a firm yolk that holds up well in the salad.
This salad can be made a day ahead and stored covered in the refrigerator.
Feel free to adjust mustard and pickle relish amounts to suit your taste preferences.
Use gluten-free elbow macaroni to make this recipe gluten-free.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling
Cuisine: American