Description
Combine the classic flavors of deviled eggs with creamy macaroni salad for a delightful side dish perfect for gatherings and picnics.
Ingredients
Scale
- 3 cups elbow macaroni, uncooked
- 10 large eggs, hard-boiled and peeled
- 1 small onion, chopped
- 1 cup celery, diced
- 1 cup mayonnaise
- 1/3 cup sweet pickle relish
- 1/3 cup yellow mustard
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the elbow macaroni according to package directions until al dente. Drain and rinse under cold water until cooled. Set aside.
- Peel the hard-boiled eggs and carefully separate the yolks from the whites. Chop the egg whites and set aside. Place the yolks in a bowl and mash with a fork until crumbly.
- To the mashed yolks, add the mayonnaise, yellow mustard, sweet pickle relish, smoked paprika, salt, and black pepper. Whisk until smooth and creamy.
- In a large bowl, combine the cooked macaroni, chopped egg whites, chopped onion, and diced celery.
- Pour the dressing over the macaroni mixture and mix well to ensure everything is evenly coated.
- Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld together.
Notes
- Best served chilled and can be made a day ahead.
- Adjust mustard and relish to taste for a sweeter or tangier flavor.
- Add a sprinkle of paprika on top before serving for extra color and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 145mg