Description
A creamy and tangy macaroni salad with the flavors of deviled eggs, perfect for picnics and potlucks.
Ingredients
Scale
- 2 cups elbow macaroni, cooked and cooled
- 6 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp white vinegar
- 1/4 cup sweet pickle relish
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 cup finely chopped celery
- 2 tbsp finely chopped red onion
Instructions
- Cook macaroni according to package instructions. Drain, rinse with cold water, and set aside.
- In a large bowl, mix mayonnaise, mustard, vinegar, relish, salt, pepper, and paprika.
- Add cooled macaroni, chopped eggs, celery, and red onion to the bowl.
- Gently stir until all ingredients are well coated.
- Chill for at least 1 hour before serving.
- Sprinkle with extra paprika if desired.
Notes
- For a creamier texture, add an extra tablespoon of mayonnaise.
- Adjust mustard and vinegar to taste for more tanginess.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 190mg
Keywords: deviled egg macaroni salad, picnic salad, potluck recipe, creamy macaroni salad