Description
A creamy and flavorful macaroni salad featuring deviled eggs, perfect for picnics and gatherings.
Ingredients
Scale
- 8 ounces elbow macaroni
- 6 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup sweet pickle relish
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a medium saucepan, place the eggs and cover them with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes. Afterward, transfer the eggs to an ice bath to cool for about 5 minutes. Peel the eggs and chop them into small pieces.
- In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Add the cooked macaroni, chopped eggs, diced celery, diced red onion, and sweet pickle relish to the bowl. Stir gently until all ingredients are well combined.
- If desired, fold in the chopped parsley for added freshness.
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- For a healthier version, substitute Greek yogurt for half of the mayonnaise.
- Add diced bell peppers or chopped pickles for extra crunch and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 186mg