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Deviled Egg Macaroni Salad

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Ingredients

Scale
  • 8 oz elbow macaroni
  • 6 large eggs
  • ½ cup mayonnaise
  • 1 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • ½ tsp paprika (plus extra for garnish)
  • 1 tsp sugar
  • Salt and black pepper to taste
  • ½ cup finely chopped celery
  • ¼ cup chopped red onion
  • ¼ cup chopped dill pickles or sweet relish
  • 1 tbsp chopped fresh chives or green onions (optional)
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Cook the elbow macaroni in salted boiling water until al dente, then drain.
  2. Boil the eggs in cold water; let sit off heat for 10-12 minutes, then cool in ice water and peel.
  3. In a mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, and seasonings; mix well.
  4. Chop the boiled eggs and fold them into the dressing along with chopped celery, red onion, and pickles.
  5. Gently mix in the cooked macaroni until evenly combined.
  6. Chill for at least one hour before serving, garnished with extra paprika.

Find it online: https://www.rapidrecipes.blog/creamy-deviled-egg-macaroni-salad/