Deviled Egg Macaroni Salad
A creamy and flavorful twist on traditional macaroni salad, featuring hard-boiled eggs and a delightful blend of seasonings, perfect for any gathering.
Ingredients
Main Ingredients
- 8 oz elbow macaroni, cooked & cooled
- 5 hard-boiled eggs, chopped (plus extra slices for topping)
- 1/2 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/4 tsp paprika (plus more for garnish)
- Salt & pepper to taste
- 1/4 cup green onions or chives, sliced
- 1 tbsp relish or chopped pickles (optional) For added tang
Instructions
Preparation
- In a large bowl, mix the mayonnaise, mustard, vinegar, garlic powder, paprika, salt, and pepper.
- Fold in the cooked macaroni, chopped eggs, and green onions.
- Chill for 30 minutes or more for flavors to blend.
- Garnish with egg slices and a sprinkle of paprika before serving.
Notes
Store any leftover Deviled Egg Macaroni Salad in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. If it seems a bit dry after storage, you can stir in a little more mayonnaise before serving. Adjust seasoning to taste and consider adding diced bell peppers or celery for crunch.