Description
This Creamy Deviled Egg Macaroni Salad is a delightful twist on a classic, perfect for potlucks and picnics.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 hard-boiled eggs, peeled and chopped
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Paprika, for garnish
Instructions
- Cook the macaroni according to package directions until al dente. Drain and rinse with cold water. Set aside to cool completely.
- In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and pepper.
- Add the cooled macaroni, chopped hard-boiled eggs, celery, red onion, and parsley to the bowl with the dressing. Stir gently until everything is well combined.
- Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
- Before serving, stir the salad and garnish with paprika.
Notes
- Make Ahead: Can be made a day in advance.
- Storage: Store in the refrigerator for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Cold
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 200 mg
Keywords: macaroni salad, deviled egg, creamy, salad, potluck, picnic, easy recipe
