Description
A creamy, tangy pasta salad that blends classic deviled egg flavors with comforting elbow macaroni.
Ingredients
Scale
- 8 ounces elbow macaroni
- 6 large hard-boiled eggs, peeled and finely chopped
- 1/2 cup mayonnaise (preferably homemade)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons sweet pickle relish
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- Salt and pepper to taste
- Paprika for garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook the elbow macaroni according to package directions until al dente, then drain and rinse with cold water.
- In a large bowl combine the chopped eggs, red onion, celery, and sweet pickle relish.
- Add mayonnaise, Dijon mustard, and apple cider vinegar, mixing until smooth.
- Fold in the cooked macaroni, season with salt and pepper, and stir to coat evenly.
- Transfer to a serving dish and garnish with paprika and optional chopped parsley.
- Chill for at least 30 minutes before serving.
Notes
For extra creaminess, substitute half the mayonnaise with Greek yogurt. This salad keeps well refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 250 mg