Description
A creamy and flavorful Deviled Egg Macaroni Salad recipe that’s perfect for picnics and potlucks.
Ingredients
- 2 cups elbow macaroni
- 6 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/4 cup celery, chopped (optional)
- 1/4 cup red onion, chopped (optional)
- Paprika for garnish (optional)
Instructions
- Cook the elbow macaroni in a large pot of salted boiling water until al dente, about 7-9 minutes. Drain and rinse under cold water.
- Prepare the hard-boiled eggs by chopping them into small pieces.
- Combine the chopped eggs, mayonnaise, Dijon mustard, and apple cider vinegar in a mixing bowl.
- Chop the celery and red onion, then add to the mixing bowl.
- Introduce the cooled macaroni to the egg mixture and stir gently to combine.
- Season with salt and pepper to taste.
- Garnish with paprika before covering and refrigerating for at least 30 minutes.
- Serve chilled and enjoy!
Notes
For a gluten-free version, substitute elbow macaroni with gluten-free pasta. Customize with fresh herbs for extra flavor.