Description
A creamy and delicious pasta salad that combines the classic flavors of deviled eggs with elbow macaroni, perfect for picnics and gatherings.
Ingredients
Scale
- 8 ounces elbow macaroni
- 6 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped green onions
- 1/4 cup chopped celery
- 1/4 cup sweet pickle relish
- Paprika for garnish
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside.
- In a medium saucepan, place the eggs and cover them with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes. Afterward, transfer the eggs to an ice bath to cool. Once cooled, peel and chop the eggs.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Add the cooked macaroni, chopped eggs, green onions, celery, and sweet pickle relish to the bowl. Stir gently until everything is well coated with the dressing.
- Taste and adjust seasoning if necessary. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, sprinkle paprika on top for garnish.
Notes
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Add diced bell peppers or cherry tomatoes for extra color and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 186mg