Description
A creamy and nostalgic pasta salad that combines the classic flavors of deviled eggs with elbow macaroni, perfect for picnics and gatherings.
Ingredients
Scale
- 8 ounces elbow macaroni
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped green onions
- 1/4 cup chopped pickles or relish
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Cook the elbow macaroni in a large pot of salted boiling water until al dente; drain and let cool in a colander.
- Mix the chopped hard-boiled eggs, mayonnaise, Dijon mustard, apple cider vinegar, green onions, and pickles in a large mixing bowl.
- Combine the cooled macaroni with the egg mixture, folding gently to avoid breaking up the eggs.
- Season with salt and pepper, adjusting to taste.
- Garnish with paprika and refrigerate for at least 30 minutes before serving to meld the flavors.
Notes
Make ahead of time; this salad keeps well in the refrigerator for up to 3-4 days. Customize with additional vegetables or seasonings as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg