Description
A creamy and tangy macaroni salad that combines the classic flavors of deviled eggs with tender pasta for a perfect side dish.
Ingredients
Scale
For the Crust:
- 8 oz elbow macaroni
- 6 hard-boiled eggs, peeled
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp sweet pickle relish
- 1/4 cup finely chopped celery
- 2 tbsp finely chopped red onion
- 1 tsp white vinegar
- 1/2 tsp paprika
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
1. Prepare the Crust:
- Cook macaroni according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
- Slice hard-boiled eggs in half. Remove yolks and place in a medium bowl. Chop egg whites and set aside.
- Mash egg yolks with a fork. Add mayonnaise, mustard, pickle relish, vinegar, paprika, salt, and pepper. Mix until smooth and creamy.
- In a large bowl, combine cooled macaroni, chopped egg whites, celery, and red onion. Pour the yolk mixture over and stir gently until everything is well coated.
- Cover and refrigerate for at least 1 hour before serving. Garnish with additional paprika and parsley if desired.
Notes
You can customize the seasonings to taste.