Description
A creamy and delicious deviled egg macaroni salad combining the classic flavors of deviled eggs with pasta for a delightful side dish or meal.
Ingredients
Scale
- 12 large eggs, hard-boiled and peeled
- 450 g elbow macaroni, cooked and cooled
- 240 ml mayonnaise
- 60 ml yellow mustard
- 15 ml apple cider vinegar
- 5 g granulated sugar
- 2.5 g garlic powder
- 2.5 g paprika, plus extra for garnish
- Salt, to taste
- Black pepper, to taste
- 70 g celery, finely chopped
- 70 g red onion, finely chopped
- 35 g dill pickles, finely chopped
- 8 g fresh parsley, chopped (optional, for color)
Instructions
- Halve the hard-boiled eggs. Remove the yolks, placing them in a large mixing bowl. Chop the egg whites and reserve.
- Mash egg yolks thoroughly. Add mayonnaise, yellow mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and black pepper. Stir until a smooth, creamy consistency is achieved.
- To the dressing, add the cooked macaroni, chopped egg whites, celery, red onion, dill pickles, and parsley if using. Mix gently until all ingredients are evenly coated.
- Cover and refrigerate for a minimum of 60 minutes to allow flavors to meld.
- Before serving, garnish with additional paprika.
Notes
- This salad can be made a day ahead for even better flavor.
- Feel free to adjust the seasoning according to your taste.
- For added crunch, include chopped bell peppers or carrots.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 200 mg