Description
Creamy Deviled Egg Macaroni Salad is a flavorful dish perfect for picnics and potlucks, blending pasta and eggs in a delightful dressing.
Ingredients
Scale
- 2 cups elbow macaroni (cook until just al dente)
- 1 cup mayonnaise (provides creaminess)
- 1 tablespoon Dijon mustard (adds tanginess)
- 1 tablespoon apple cider vinegar (adds acidity)
- 1 teaspoon salt (enhances flavors)
- 1/2 teaspoon black pepper (balances creaminess)
- 2 stalks celery (finely diced)
- 1 teaspoon paprika (for garnish)
Instructions
- Boil a large pot of salted water. Once boiling, cook the elbow macaroni until just al dente, about 6-8 minutes. Drain and rinse under cold water to cool, then set aside.
- Chop the hard-boiled eggs, using 6 for mixing and reserving 2 for garnish.
- Whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper in a large mixing bowl until smooth and creamy.
- Combine the cooled macaroni, chopped eggs, diced celery, and sliced green onions in the bowl with the dressing. Mix gently but thoroughly to coat all ingredients evenly.
- Transfer the salad to a serving bowl and top with the reserved sliced eggs. Sprinkle with paprika and additional green onions.
- Chill the salad in the refrigerator for at least 1 hour to allow flavors to meld. Stir gently before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 150 mg