Description

A creamy and tangy Deviled Egg Macaroni Salad featuring tender elbow macaroni, chopped hard-boiled eggs, crunchy celery, and a zesty homemade dressing with mayonnaise, mustard, and sweet pickle relish. Perfectly chilled and garnished with paprika and fresh parsley, this salad is a delightful twist on traditional macaroni salad, ideal for picnics, potlucks, or as a refreshing side dish.

Ingredients

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

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 elbow macaroni according to the package directions until al dente. Drain the pasta well and rinse under cold water to cool it quickly and stop the cooking process. Set aside to drain thoroughly.
Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, paprika, onion powder, garlic powder, salt, and pepper until smooth and evenly combined to create the flavorful dressing base.
Add Eggs and Veggies: Gently fold in the chopped hard-boiled eggs, celery, red onion, and fresh parsley into the dressing mixture. Incorporate carefully to maintain the chopped egg texture without mashing.
Combine with Pasta: Add the cooled and drained elbow macaroni into the bowl with the dressing and egg mixture. Stir gently but thoroughly until the pasta is evenly coated and all ingredients are well mixed.
Chill: Cover the salad tightly and refrigerate for at least one hour. This resting time allows the flavors to meld and the salad to chill nicely for the best taste and texture.
Serve: Before serving, optionally garnish with a sprinkle of additional paprika and a few parsley leaves for color and extra flavor. Serve cold as a refreshing side dish.

Notes

Hard boil eggs a day ahead for convenience and ease of peeling.
Adjust the amount of mustard and pickle relish to taste for more or less tanginess.
For a lighter version, use light mayonnaise or Greek yogurt as a substitute.
Salad can be stored covered in the refrigerator for up to 3 days.
Ensure pasta is completely cooled before mixing to prevent the dressing from breaking or becoming watery.