Unique Deviled Egg Macaroni Pasta Salad Recipe That Stuns!
This unique twist on traditional macaroni salad incorporates the flavors of deviled eggs into a creamy and savory dish. Perfect for picnics, potlucks, or casual gatherings, this pasta salad is sure to impress your guests with its delightful taste and appealing presentation.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
Ingredients
- 2 cups elbow macaroni uncooked
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- to taste salt
- to taste pepper
- 1/2 cup celery diced
- 1/2 cup green onions sliced
- 1/2 cup sweet relish
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- In the same pot, place the 4 large eggs and cover them with water. Bring to a boil, then cover, remove from heat, and let stand for 10-12 minutes. Drain and cool the eggs under cold running water. Once cooled, peel and chop the eggs.
- In a large mixing bowl, whisk together mayonnaise, Dijon mustard, white vinegar, sugar, garlic powder, onion powder, paprika, salt, and pepper until smooth.
- Add the cooked macaroni, chopped eggs, diced celery, sliced green onions, and sweet relish to the bowl. Gently fold the ingredients together until well combined.
- Taste and adjust seasoning if necessary. You can also add more mayonnaise if you prefer a creamier texture.
- Cover the pasta salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Feel free to customize this salad by adding ingredients like diced bell peppers, chopped pickles, or herbs.
This pasta salad can be made a day ahead to enhance the flavors.
Serve chilled or at room temperature for best results.