Description

Creamy, tangy, and packed with flavor, this deviled egg macaroni salad is a must-have side dish for picnics, BBQs, and potlucks.

Ingredients

8 oz elbow macaroni

6 hard-boiled eggs, peeled

½ cup mayonnaise

1 tbsp yellow mustard

1 tbsp apple cider vinegar

1 tsp sugar

½ tsp paprika, plus more for garnish

¼ cup dill pickle relish

¼ cup finely chopped red onion

¼ cup chopped celery

Salt and pepper to taste

Optional: chopped chives or parsley for garnish

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Instructions

Cook macaroni according to package instructions until al dente. Drain, rinse with cold water, and set aside.

Slice 4 of the hard-boiled eggs in half and remove yolks. Place yolks in a bowl and mash with mayonnaise, mustard, vinegar, sugar, paprika, salt, and pepper until smooth.

Chop the egg whites and remaining 2 eggs, then add to the dressing.

Stir in relish, onion, and celery.

Fold in cooked macaroni until evenly coated.

Chill for at least 1 hour before serving.

Garnish with a sprinkle of paprika and optional chives or parsley.

Notes

For extra creaminess, add an additional tablespoon of mayo if desired.

You can use sweet pickle relish instead of dill for a different flavor.

Best made a few hours ahead to let the flavors meld.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Boiling, Mixing
Cuisine: American