Description

This Deviled Egg Macaroni Salad is a creamy, tangy, and satisfying side dish combining classic deviled egg flavors with tender elbow macaroni and crunchy vegetables. Perfect for picnics, potlucks, or a refreshing summer meal, it features a zesty dressing made with mayonnaise, mustard, and sweet pickle relish, complemented by chopped hard-boiled eggs, celery, red onion, and parsley for a delightful texture and vibrant taste.

Ingredients

For the Salad:

8 oz elbow macaroni
6 hard-boiled eggs, chopped
2 stalks celery, chopped
1/4 cup red onion, chopped
1 tbsp fresh parsley, chopped

For the Dressing:

1/2 cup mayonnaise
2 tbsp yellow mustard
1 tbsp apple cider vinegar
1 tbsp sweet pickle relish
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
Salt and pepper, to taste

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Instructions

Cook the Pasta: Boil the elbow macaroni according to the package directions until al dente. Once cooked, drain the pasta and rinse thoroughly with cold water to stop the cooking process and cool it down. Set aside.
Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, paprika, onion powder, garlic powder, salt, and pepper until the mixture is smooth and well blended.
Add Eggs and Veggies: Gently fold the chopped hard-boiled eggs, chopped celery, diced red onion, and fresh parsley into the dressing mixture, being careful not to break the eggs too much.
Combine with Pasta: Add the cooled macaroni into the bowl with the dressing and vegetables. Mix everything thoroughly until all ingredients are evenly coated with the dressing.
Chill: Cover the salad and refrigerate for at least 1 hour. This resting time allows the flavors to mingle and enhances the taste of the salad.
Serve: Before serving, garnish with a sprinkle of paprika and a few fresh parsley leaves if desired for an extra touch of color and flavor.

Notes

For best results, prepare the salad a few hours ahead to let flavors develop fully.
You can substitute celery with diced cucumber for a different crunch.
Make sure to cool the pasta completely to avoid a soggy salad.
Adjust the seasoning, especially salt and pepper, according to taste preferences.
This salad keeps well in the refrigerator for up to 2 days.