Deviled Egg Macaroni Salad

 

 

 

 

 

 

 

 

 

 

 

Ingredients

12 large eggs – hard-boiled and peeled
1 lb elbow macaroni – cooked and cooled
1 cup mayonnaise
1/4 cup yellow mustard
1 tbsp apple cider vinegar
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp paprika (plus extra for garnish)
Salt and black pepper – to taste
1/2 cup celery – finely chopped
1/2 cup red onion – finely chopped
1/4 cup dill pickles – finely chopped
2 tbsp fresh parsley – chopped (optional, for color)

Instructions

Prepare the eggs:
Cut the hard-boiled eggs in half. Remove the yolks and place them in a large mixing bowl. Chop the egg whites and set aside.
Make the deviled egg dressing:
Mash the yolks with a fork. Add mayonnaise, mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and pepper. Stir until smooth and creamy.
Assemble the salad:
To the dressing, add cooked macaroni, chopped egg whites, celery, red onion, dill pickles, and parsley (if using). Gently mix until everything is evenly coated.
Chill and serve:
Cover and refrigerate for at least 1 hour to let flavors meld. Before serving, sprinkle with extra paprika for a classic deviled egg look.
Servings: 10–12
Prep Time: 20 mins
Cook Time: 10 mins