Description
A close-up shot of a delicious Deviled Egg Macaroni Salad served in a large glass bowl, garnished with smoked paprika and fresh chives. The salad features creamy elbow macaroni, chopped hard-boiled eggs, and a tangy dressing of mayonnaise and mustard, making it the perfect side dish for potlucks, barbecues, and family gatherings.
Ingredients
Scale
- 3 cups elbow macaroni, uncooked
- 8 large hard-boiled eggs, peeled and chopped
- 1 cup mayonnaise (use a mayo without gelatin or alcohol-based preservatives)
- 1/4 cup yellow mustard
- 1/3 cup sweet pickle relish
- 1/2 cup diced celery
- 1/4 cup finely chopped onion
- 1 teaspoon smoked paprika (plus more for garnish)
- Salt and pepper to taste
- Optional: chopped fresh chives or parsley for garnish
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and rinse with cold water to cool the pasta, then set aside.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, mustard, pickle relish, smoked paprika, salt, and pepper until smooth and well combined.
- Mix it all together: Add the chopped hard-boiled eggs, diced celery, and chopped onion to the dressing. Gently fold in the cooled macaroni, making sure everything is evenly coated with the dressing.
- Refrigerate and serve: Cover the bowl and refrigerate the salad for at least 1-2 hours to allow the flavors to meld together. Before serving, give the salad a final stir and garnish with extra smoked paprika and chopped chives or parsley for a burst of color.
- Enjoy: Serve this creamy, tangy Deviled Egg Macaroni Salad as a refreshing side dish with your favorite grilled meats or vegetable dishes.