Description

This Deviled Egg Macaroni Salad is a creamy, tangy twist on a classic macaroni salad, featuring chopped hard-boiled eggs and a flavorful deviled egg-inspired dressing. A perfect side dish for picnics, barbecues, or potlucks, it combines tender elbow macaroni, crunchy celery, red onion, and a zesty mixture of mayonnaise, mustard, and sweet pickle relish, finished with a sprinkle of paprika and fresh parsley.

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

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: Boil the elbow macaroni according to package directions until al dente. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process and cool it down. Set aside.
Prepare the Dressing: In a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, paprika, onion powder, garlic powder, salt, and pepper. Whisk thoroughly until smooth and well blended.
Add Eggs and Veggies: Gently fold the chopped hard-boiled eggs, chopped celery, chopped red onion, and fresh parsley into the dressing mixture. Be careful to not break the eggs too much; keep some texture.
Combine with Pasta: Add the cooled macaroni to the bowl containing the dressing and egg mixture. Mix everything together until the pasta is evenly coated with the dressing and the ingredients are well distributed.
Chill: Cover the salad and refrigerate it for at least 1 hour. This chilling period allows the flavors to meld and the salad to firm up slightly.
Serve: Before serving, optionally garnish the salad with an extra sprinkle of paprika and some fresh parsley for color and flavor. Serve chilled.

Notes

Make sure to rinse the pasta under cold water after boiling to prevent it from becoming mushy and to cool it quickly for the salad.
For a lighter version, you can substitute half of the mayonnaise with plain Greek yogurt.
Adjust the seasoning with salt and pepper to taste after mixing, as the dressing ingredients have varying salt levels.
This salad can be made up to a day ahead; flavors improve after resting.
Use fresh hard-boiled eggs for best texture; older eggs tend to crumble.