A creamy and tangy macaroni salad that combines the classic flavors of deviled eggs with tender pasta for a perfect side dish.
Author:Dorothy Miler
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.