Description
A comforting pasta salad that combines the flavors of classic deviled eggs with elbow macaroni, perfect for potlucks and family dinners.
Ingredients
Scale
- 8 ounces elbow macaroni
- 6 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup green onions, chopped
- 1/4 cup celery, chopped
- Paprika for garnish
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse with cold water to cool it down.
- In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix well until smooth and creamy.
- Add the cooked macaroni, green onions, and celery to the egg mixture. Stir gently until everything is evenly coated in the dressing.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with a sprinkle of paprika to add a pop of color and a hint of smokiness. Enjoy!
Notes
This dish can be made a day in advance. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 186mg