Description

A creamy and tangy Deviled Egg Macaroni Pasta Salad that perfectly combines al dente elbow macaroni with chopped hard-boiled eggs, crisp celery, red onion, and sweet pickle relish, all tossed in a zesty homemade deviled egg-style dressing. This easy-to-make salad is ideal for picnics, potlucks, or a refreshing side dish any time of year.

Ingredients

Scale

Pasta

2 cups elbow macaroni

Eggs

6 large eggs

Dressing

1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt, to taste
Pepper, to taste

Salad Mix-ins

1 cup celery, diced (about 2 ribs)
1/2 cup red onion, diced
1/4 cup sweet pickle relish
1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Cook the pasta: Boil water in a large pot with a pinch of salt. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
Boil the eggs: Place the eggs in a pot and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes to hard boil. Transfer eggs to ice water to cool, then peel and chop them.
Prepare the dressing: In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper until smooth and well combined.
Combine salad ingredients: Add the cooled macaroni, chopped eggs, diced celery, diced red onion, and sweet pickle relish to the dressing. Gently fold everything together to coat evenly without breaking up the eggs.
Adjust seasoning: Taste the salad and add additional salt or pepper as needed to balance the flavors.
Chill and serve: Transfer the macaroni salad to a serving dish, garnish with chopped fresh parsley, and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Notes

For best texture, be sure not to overcook the macaroni; it should be just tender with a slight bite.
Cooling the cooked pasta under cold water prevents it from becoming mushy.
Mayonnaise can be substituted with Greek yogurt for a lighter version, but it will change the flavor profile slightly.
This salad is best served chilled and can be stored in the refrigerator for up to 3 days.
To add a smoky depth, consider using smoked paprika as noted, or substitute with regular paprika if preferred.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Boiling, Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 290
Sugar: 4g
Sodium: 420mg
Fat: 18g
Saturated Fat: 3.5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1.5g
Protein: 10g
Cholesterol: 140mg

Keywords: deviled egg pasta salad, macaroni salad, egg salad, picnic salad, easy pasta salad