Deviled Egg Macaroni Salad (Printable View)
Tender macaroni, deviled eggs, and crisp veggies tossed in a creamy tangy sauce.
# Ingredient List:
→ Pasta
01 -
8 ounces elbow macaroni
→ Protein
02 -
6 large eggs
→ Dressing
03 -
1/2 cup mayonnaise
04 -
1 tablespoon yellow mustard
05 -
1 tablespoon apple cider vinegar
06 -
1/2 teaspoon paprika, plus more for garnish
07 -
1 teaspoon granulated sugar
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Vegetables and Herbs
10 -
1/2 cup finely chopped celery
11 -
1/4 cup chopped red onion
12 -
1/4 cup chopped dill pickles or sweet relish
13 -
1 tablespoon chopped fresh chives or green onions (optional)
14 -
2 tablespoons finely chopped fresh parsley
# Preparation Steps:
01 -
Prepare the elbow macaroni in a large pot of salted boiling water until al dente, then drain thoroughly.
02 -
Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and let stand for 10–12 minutes. Cool in ice water and peel shell.
03 -
In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper until fully combined.
04 -
Chop boiled eggs and fold into dressing along with chopped celery, red onion, pickles or relish, chives or green onions, and parsley.
05 -
Add cooked macaroni to the bowl and combine gently until all ingredients are evenly coated.
06 -
Cover and refrigerate for at least one hour. Before serving, garnish with a sprinkle of paprika.
# Supplementary Details:
01 -
For the best texture and flavor, chill the macaroni salad for at least one hour before serving.