Go Back

Deviled Egg Macaroni Salad Cheesecake With Condensed Milk Maid Rite Sandwich Recipe Homemade Vanilla Ice Cream Without Eggs Chocolate Dirt Cake

This deviled egg macaroni salad combines creamy, tangy flavors making it a classic comfort food with a pressure cooker twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 320 kcal

Equipment

  • 1 Large bowl

Ingredients
  

Main ingredients

  • 1 pound pasta any type; elbow macaroni recommended
  • 12 hard boiled eggs peeled and chopped
  • 1 cup mayonnaise or plain Greek yogurt
  • 2 tablespoons yellow mustard
  • 2 tablespoons white vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika

Instructions
 

Instructions

  • Cook the pasta according to package instructions. Drain and let it cool.
  • Peel and chop the hard boiled eggs.
  • In a large bowl, mix mayo or yogurt, yellow mustard, white vinegar, sugar, salt, black pepper, and paprika until smooth.
  • Add cooled pasta to the bowl, then fold in chopped eggs gently.
  • Cover bowl and refrigerate for at least 30 minutes before serving.
  • Stir before serving and enjoy!

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Stir before serving. If dry, add more mayo or yogurt.