Description
A delightful Deviled Egg Macaroni Salad that combines creamy dressing with tender elbow macaroni, hard-boiled eggs, crunchy celery, and zesty green onions, perfect for summer gatherings.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup chopped celery
- 1/4 cup chopped green onion
Instructions
- Cook the elbow macaroni: Bring a large pot of salted water to a boil and add the macaroni. Cook according to package instructions until al dente; then drain and let cool.
- Make the dressing: In a spacious mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper until well combined and creamy.
- Combine ingredients: Add the chopped hard-boiled eggs, cooled macaroni, celery, and green onion to the dressing. Use a gentle folding motion to ensure everything is well coated but avoid breaking up the eggs too much.
- Chill before serving: Cover the salad and place it in the refrigerator for at least 30 minutes to allow the flavors to meld together beautifully.
- Serve and enjoy: Once chilled, give it a light stir, taste, and adjust seasoning if necessary.
Notes
For a lighter version, substitute Greek yogurt for mayonnaise. Feel free to customize with additional ingredients like diced jalapeños or shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 186mg
Keywords: macaroni salad, deviled eggs, summer salad, potluck, picnic