Description
A delightful twist on the classic macaroni salad that combines the nostalgic flavors of deviled eggs with creamy pasta and fresh vegetables.
Ingredients
Scale
- 8 oz elbow macaroni
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 cup celery, chopped
- 1/2 cup red bell pepper, chopped
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Cook the elbow macaroni according to package instructions. Drain and let cool.
- In a large bowl, combine chopped hard-boiled eggs, mayonnaise, Dijon mustard, and apple cider vinegar. Mix well.
- Add the cooled macaroni, celery, and red bell pepper to the mixture. Stir until everything is evenly coated.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with paprika before serving.
Notes
For a creamier salad, feel free to add more mayonnaise or swap it out for Greek yogurt. Letting the salad sit overnight enhances flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 130mg