Description
A creamy, tangy deviled egg macaroni salad that combines classic egg flavors with tender pasta for a comforting and crowd-pleasing side dish.
Ingredients
- 2 cups elbow macaroni (uncooked)
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika (plus extra for garnish)
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons sweet pickle relish
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Cook the macaroni according to package instructions until tender. Drain and rinse under cold water, then set aside.
- Place eggs in a pot, cover with water, and bring to a boil. Cover and let sit for 10–12 minutes, then transfer to an ice bath to cool. Peel the eggs.
- Chop the eggs, optionally reserving some yolks for added texture.
- In a large bowl, mix mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, sugar, salt, pepper, and paprika until smooth.
- Add the cooked macaroni, chopped eggs, celery, red onion, and relish. Mix gently until well coated.
- Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 1 hour before serving.
- Garnish with extra paprika and parsley before serving.
Notes
- Chilling enhances the flavor—prepare a day ahead if possible.
- Do not overcook pasta to prevent mushy texture.
- Add extra mayonnaise before serving if the salad dries out.
- Greek yogurt can replace part of the mayo for a lighter version.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 190 mg
