Deviled Egg Macaroni Pasta Salad
This Deviled Egg Macaroni Pasta Salad combines classic deviled egg flavors with macaroni for a creamy, delightful dish that makes for a perfect side at picnics or barbecues.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
Ingredients
- 2 cups elbow macaroni
- 4 large eggs
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped green onions
- ¼ cup diced celery
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta in a colander and set aside to cool.
- While the pasta cooks, place the eggs in a saucepan and cover them with water. Bring to a boil over medium heat. Once boiling, cover the pot, remove from heat, and let the eggs sit for 12 minutes. After 12 minutes, transfer the eggs to a bowl of ice water to cool.
- Once the macaroni and eggs are cool, peel the eggs and chop them into small pieces.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper. Whisk until well combined.
- Add the cooled macaroni, chopped eggs, green onions, and diced celery to the mixing bowl. Gently fold all ingredients together until everything is coated with the dressing.
- Taste and adjust seasoning if needed. Refrigerate for at least 30 minutes to let the flavors meld before serving.
Notes
For a twist, consider adding ingredients like diced pickles or shredded cheddar cheese.
This salad can be made a day ahead, it keeps well in the refrigerator.
Serve chilled or at room temperature.