Deviled Egg Macaroni Pasta Salad
This delightful twist on classic pasta salad combines creamy deviled eggs and macaroni for a satisfying side dish perfect for picnics, barbecues, or potlucks.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk or fork
- 1 measuring cups and spoons
Ingredients
- 2 cups elbow macaroni uncooked
- 6 large eggs
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ cup celery finely diced
- ¼ cup red onion finely diced
- ¼ cup sweet pickle relish
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika for garnish
Instructions
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside to cool.
- While the macaroni is cooking, place the eggs in a separate saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10-12 minutes. Once done, transfer the eggs to an ice bath to cool. Peel and chop the eggs into small pieces.
- In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Whisk until smooth.
- Add the chopped eggs, celery, red onion, sweet pickle relish, and cooked macaroni to the bowl. Gently fold the ingredients together until everything is well coated in the dressing.
- Transfer the pasta salad to a serving dish. Sprinkle the top with paprika for garnish if desired.
- Refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
Feel free to customize this recipe by adding other ingredients such as cooked bacon, peas, or bell peppers for added flavor and texture.
This pasta salad can be made a day in advance and stored in the refrigerator. The flavors will continue to develop overnight.