Deviled Egg Macaroni Salad
A creamy and tangy macaroni salad with deviled eggs, perfect for picnics and potlucks.
Ingredients
Main ingredients
- 1 pound pasta your favorite shapes like elbows or shells
- 12 hard boiled eggs peeled and chopped up real good
- 1 cup mayonnaise or plain Greek yogurt for a lighter touch
- 2 tablespoons yellow mustard giving that lovely tang
- 2 tablespoons white vinegar for that fresh zing
- 2 tablespoons granulated sugar balancing the sharpness
- 1 teaspoon salt to bring out all flavors
- 1 teaspoon black pepper for a little bite
- 1 teaspoon paprika sprinkled on top for color and a tiny smoky hint
Instructions
Instructions
- Get your pasta cooking in boiling salted water. Follow the package till it's just al dente. Drain it well and spread it out to cool off.
- While the pasta cools, peel the hard boiled eggs and chop them up nicely.
- In a big bowl, toss in the cooled pasta with your eggs. Pour in the mayo or Greek yogurt, yellow mustard, vinegar, and sugar.
- Season with salt and pepper then sprinkle in the paprika. Mix everything gently.
- Cover the bowl with plastic wrap and chill for at least thirty minutes in the fridge.
Notes
Serve chilled for best flavor. Optional add-ins like celery or onions can add extra crunch.