This Deviled Egg Macaroni Salad combines the creamy richness of deviled eggs with the comforting texture of elbow macaroni. A tangy dressing made with mayonnaise, mustard, and vinegar is perfectly complemented by the crunch of celery, pickles, and onions, making this salad a delicious side dish for any gathering. It’s easy to make and a crowd favorite, sure to be a hit at your next picnic or barbecue!
Ingredients
- 12 large eggs, hard-boiled and peeled
- 450g elbow macaroni, cooked and cooled
- 240ml mayonnaise
- 60ml yellow mustard
- 15ml apple cider vinegar
- 5g granulated sugar
- 2.5g garlic powder
- 2.5g paprika, plus extra for garnish
- Salt to taste
- Black pepper to taste
- 70g celery, finely chopped
- 70g red onion, finely chopped
- 35g dill pickles, finely chopped
- 8g fresh parsley, chopped (optional for color)
