Description

This Deviled Egg Macaroni Salad is a creamy, tangy twist on traditional macaroni salad, featuring chopped hard-boiled eggs, crunchy celery, red onion, and a flavorful homemade dressing with mayonnaise, yellow mustard, apple cider vinegar, and sweet pickle relish. Perfect as a side dish for picnics, barbecues, or potlucks, it delivers a satisfying blend of textures and classic deviled egg flavors in a refreshing pasta salad.

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 instructions until al dente. Drain well and rinse under cold water to cool the pasta and stop the cooking process. Set aside to drain thoroughly.
Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, paprika, onion powder, garlic powder, salt, and pepper until smooth and well combined.
Add Eggs and Veggies: Gently fold the chopped hard-boiled eggs, celery, red onion, and fresh parsley into the dressing mixture, ensuring the ingredients are evenly coated without breaking up the eggs too much.
Combine with Pasta: Add the cooled and drained macaroni to the bowl, and carefully mix everything together until the salad is thoroughly combined and evenly dressed.
Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill completely.
Serve: Before serving, garnish with a sprinkle of additional paprika and fresh parsley if desired, then serve chilled as a delicious side dish.

Notes

For extra flavor, use a good-quality mayonnaise and sweet pickle relish.
Hard-boil eggs in advance and keep them chilled until ready to chop.
Feel free to add a pinch of cayenne pepper or hot sauce to the dressing for a subtle kick.
This salad can be made a day ahead; just stir well before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.