Description
This Deviled Egg Macaroni Salad is a creamy, tangy twist on classic macaroni salad, featuring chopped hard-boiled eggs, a zesty dressing made with mayonnaise, mustard, apple cider vinegar, and sweet pickle relish, all perfectly seasoned with a blend of spices and fresh herbs. Ideal for picnics, potlucks, or a refreshing side dish, this salad combines tender elbow macaroni with crisp celery, red onion, and parsley for a delightful texture and flavor contrast.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni (about 2 cups)
Egg and Vegetables
- 6 hard-boiled eggs, peeled and chopped
- 2 stalks celery, finely chopped
- ¼ cup red onion, finely chopped
- 1 tbsp fresh parsley, chopped
Dressing and Seasonings
- ½ cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp sweet pickle relish
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- Paprika (for garnish)
Instructions
- Cook the macaroni: Cook the elbow macaroni according to the package directions until al dente. Drain well, rinse under cold water to stop the cooking, and set aside to cool completely.
- Prepare the dressing: In a large mixing bowl, whisk together the 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 vegetables: Gently fold the chopped hard-boiled eggs, finely chopped celery, red onion, and fresh parsley into the dressing mixture, ensuring they are evenly distributed without breaking up the eggs too much.
- Combine with macaroni: Add the cooled macaroni to the bowl and stir carefully until all ingredients are thoroughly incorporated and coated with the dressing.
- Adjust seasoning: Taste the salad and adjust salt, pepper, or other seasoning as desired to balance the flavors.
- Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and develop fully.
- Garnish and serve: Before serving, sprinkle a little paprika on top for a classic deviled egg appearance. Serve chilled and enjoy your creamy, tangy Deviled Egg Macaroni Salad.
Notes
- Make sure to cool the macaroni completely before mixing to prevent mayonnaise from becoming runny.
- Hard-boiled eggs can be made ahead of time to save prep time.
- Adjust the amount of mustard and vinegar to taste for more or less tanginess.
- For extra crunch, consider adding chopped pickles or bell peppers.
- This salad tastes even better after resting overnight in the refrigerator.
