Deviled Egg Macaroni Pasta Salad
This delicious Deviled Egg Macaroni Pasta Salad combines the classic flavors of deviled eggs with tender macaroni, creating a creamy and satisfying dish perfect for picnics, potlucks, or family gatherings.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 cutting board
Ingredients
- 2 cups elbow macaroni uncooked
- 4 large eggs
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika plus additional for garnish
- ¼ cup green onions chopped
- ¼ cup celery diced
- ¼ cup sweet pickle relish
Instructions
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually around 8-10 minutes.
- While the pasta is cooking, place the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat and let them sit, covered, for 10-12 minutes. Afterward, transfer the eggs to a bowl of ice water to cool.
- Once the macaroni is cooked, drain it in a colander and rinse under cold water until completely cooled. Set aside.
- Once the eggs are cool, peel them and chop them into small pieces.
- In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, and paprika until smooth.
- In a large bowl, combine the cooled pasta, chopped eggs, green onions, celery, sweet pickle relish, and the mayonnaise dressing. Gently mix until everything is well coated.
- Cover the pasta salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Before serving, sprinkle additional paprika on top for garnish.
Notes
You can customize the salad by adding vegetables like bell peppers or peas for extra color and flavor.
For a creamier texture, add more mayonnaise as desired.
This salad can be stored in the refrigerator for up to 3 days in an airtight container.