Description
A creamy and tangy macaroni salad with the bold flavors of deviled eggs. Perfect for picnics and family gatherings, this crowd-pleasing side combines tender pasta, rich deviled egg filling, and crisp vegetables for a comforting, hearty dish everyone will love.
Ingredients
2 cups elbow macaroni
12 large eggs
1/2 cup mayonnaise
1 tablespoon mustard
1 teaspoon paprika
1 cup chopped celery
1/4 cup sweet pickle relish
1 teaspoon celery salt
Fresh dill (optional, for garnish)
Instructions
Cook elbow macaroni according to package instructions until al dente
Bring eggs to a boil in a pot for 8-10 minutes, then cool and quarter
In a large bowl, mash egg yolks with a fork until smooth
Add mayonnaise, mustard, celery salt, and paprika; mix until creamy
Fold in cooked pasta, chopped celery, and sweet pickle relish evenly
Refrigerate for 30 minutes to allow flavors to meld
Garnish with paprika or fresh dill before serving
Notes
Chill longer for enhanced flavor
Use soy mayonnaise for a vegan option
Add lemon juice for extra tang
Store in an airtight container for up to 24 hours
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Stovetop + Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 1g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 140mg