Description
This Deviled Egg Macaroni Salad is a creamy, tangy, and flavorful twist on classic macaroni salad, featuring chopped hard-boiled eggs, crisp celery, and a zesty homemade dressing with mustard, vinegar, and sweet pickle relish. Perfect for picnics, potlucks, or a refreshing side dish.
Ingredients
Scale
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
Instructions
- Cook the Pasta: Boil macaroni according to package directions. Drain and rinse with cold water to cool and prevent sticking, then set aside.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, paprika, onion powder, garlic powder, salt, and pepper until smooth and well combined.
- Add Eggs and Veggies: Gently fold in the chopped hard-boiled eggs, celery, red onion, and fresh parsley into the dressing without breaking up the eggs too much.
- Combine with Pasta: Add the cooled macaroni to the bowl and toss everything together carefully until the pasta is evenly coated with the dressing and ingredients are well distributed.
- Chill: Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
- Serve: Before serving, garnish with additional paprika and parsley if desired for a pop of color and added flavor.
Notes
- For best results, cool the pasta completely before mixing to prevent a watery salad.
- You can adjust the amount of mustard and pickle relish to taste for more tang or sweetness.
- This salad can be prepared a day ahead and kept refrigerated.
- Use fresh eggs and vegetables for the best texture and flavor.
- Garnishing with paprika adds a nice smoky color and subtle flavor.
