Deviled Egg Macaroni Pasta Salad
This Deviled Egg Macaroni Pasta Salad is a delightful twist on a classic dish, perfect for picnics, potlucks, or family gatherings. Creamy, tangy, and loaded with flavor, it combines the richness of deviled eggs with the comfort of pasta salad for a satisfying side or main dish.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 2 cups elbow macaroni uncooked
- 6 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup celery diced
- 1/2 cup green onion sliced
- 1/2 cup sweet pickle relish
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente, about 8-10 minutes. Drain in a colander and rinse under cold water to cool. Set aside.
- While the pasta is cooking, fill a pot with water and add the eggs. Bring to a boil, then cover and remove from heat. Let the eggs sit in hot water for 12 minutes. Transfer the eggs to an ice bath for about 5 minutes to cool. Peel and chop the eggs into small pieces.
- In a mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, black pepper, and paprika. Whisk until well combined.
- In a large mixing bowl, combine the cooled macaroni, chopped eggs, diced celery, sliced green onion, and sweet pickle relish.
- Pour the dressing over the pasta mixture and stir gently until everything is evenly coated.
- Cover the pasta salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Notes
Adjust the seasoning to your taste; feel free to add more mustard or relish if you prefer a tangier flavor.
This salad can be made a day ahead for even better flavor.
Consider adding ingredients like diced bell peppers, cooked bacon, or herbs for extra flavor and texture.