Description
A creamy, flavorful twist on classic pasta salad, combining the rich taste of deviled eggs with comforting elbow macaroni—perfect for BBQs, potlucks, or a satisfying lunch.
Ingredients
- 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 freshly chopped parsley (for garnish)
Instructions
- Cook the elbow macaroni in salted boiling water until al dente; drain and set aside.
- Boil the eggs in cold water; once boiling, turn off heat and let eggs sit for 10–12 minutes; drain and cool in ice water, then peel.
- In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper until smooth.
- Roughly chop the boiled eggs and fold into the dressing mixture.
- Add chopped celery, red onion, dill pickles or relish, and optional chives or green onions; mix gently.
- Fold in the cooled macaroni until everything is well combined.
- Cover and refrigerate for at least 1 hour to let flavors meld.
- Before serving, garnish with extra paprika and freshly chopped parsley.
Notes
- Easy to prepare—ready in about 30 minutes.
- Tastes even better when made ahead and chilled.
- Customizable: add bell peppers or different herbs for extra flavor.
- Use fresh, high‑quality ingredients for best taste.
- Store in an airtight container in the refrigerator for up to 3 days; not ideal for freezing due to texture changes.
Nutrition
- Serving Size: 1 cup (240 g)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 210 mg
