Deviled Egg Macaroni Pasta Salad
This Deviled Egg Macaroni Pasta Salad is a delightful twist on a classic dish. Creamy, tangy, and full of flavor, it combines the comforting texture of macaroni with seasoned deviled eggs, making it perfect for picnics, potlucks, or as a satisfying side dish.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk or fork
- 1 cutting board
- 1 small bowl
Ingredients
- 2 cups elbow macaroni
- 6 large eggs
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- ¼ teaspoon garlic powder
- to taste salt
- to taste pepper
- 1 cup celery, diced (about 2 ribs)
- ½ cup red onion, diced
- ¼ cup sweet pickle relish
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Boil water in a large pot and add a pinch of salt. Once boiling, add the elbow macaroni and cook according to package instructions until al dente.
- While the pasta cooks, place the eggs in a separate pot and cover them with water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes.
- Remove the eggs, cool them in ice water, then peel and chop.
- Drain the macaroni once cooked and rinse under cold water to stop the cooking process. Set aside to cool.
- In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper. Whisk until smooth.
- Add the cooled macaroni, chopped eggs, diced celery, diced red onion, and sweet pickle relish to the bowl. Gently fold the mixture until well combined.
- Taste and adjust seasoning if needed.
- Transfer the salad to a serving dish, garnish with chopped parsley, and refrigerate for at least 30 minutes to let flavors meld.
Notes
For added flavor, you can include diced bell peppers or green onions.
This salad can be stored in the refrigerator for up to 3 days in an airtight container.
Serve chilled and enjoy at your next gathering!