Description
A delightful blend of creamy deviled eggs and hearty macaroni salad, perfect for potlucks and summer gatherings.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon vinegar
- 1/4 cup celery, diced
- 1/4 cup onion, diced
- Salt and pepper, to taste
- Paprika for garnish
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta in a colander and let it cool completely.
- Prepare the dressing: In a large mixing bowl, combine the chopped hard-boiled eggs, creamy mayonnaise, tangy mustard, and vinegar. Stir in the diced celery, diced onion, and season generously with salt and pepper.
- Combine: Once the macaroni has cooled, add it to the egg mixture. Gently fold everything together until well combined, ensuring every piece of pasta is coated in the creamy goodness.
- Chill: Cover the bowl with plastic wrap and place it in the refrigerator. Allow it to chill for at least 30 minutes—this step is essential for the flavors to meld beautifully.
- Garnish and serve: Before serving, give your salad a little stir. Then, garnish with a sprinkle of paprika on top for a pop of color and flavor.
Notes
Make-ahead tips: Prepare this dish a day in advance for even better flavor. Avoid overcooking the pasta to maintain its texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 220mg
Keywords: salad, macaroni salad, deviled eggs, potluck, picnic