Description
This Deviled Egg Macaroni Pasta Salad is a creamy, tangy, and flavorful dish perfect for potlucks, picnics, or a refreshing side at any meal. It combines tender elbow macaroni with chopped hard-boiled eggs, crunchy celery and red onions, all tossed in a zesty mayonnaise and Dijon mustard dressing, then chilled to let the flavors meld beautifully.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni, cooked and drained
Eggs & Vegetables
- 4 large eggs, hard-boiled and chopped
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the macaroni: In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Combine eggs and vegetables: In a mixing bowl, combine the chopped hard-boiled eggs, finely chopped celery, and red onion, mixing gently to combine all ingredients evenly.
- Prepare the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and season with salt and pepper until the dressing is smooth and well blended.
- Mix salad components: Add the cooked and cooled macaroni to the bowl with the egg and vegetable mixture. Pour the dressing over the top.
- Toss the salad: Gently toss all the ingredients together until the pasta is evenly coated with the dressing and the mixture is well combined.
- Chill the salad: Cover the salad with plastic wrap or a lid and refrigerate for at least 1 hour. This allows the flavors to meld and develop, resulting in a tastier dish.
- Garnish and serve: Before serving, sprinkle the chopped fresh parsley over the top for a bright, fresh finish and a pop of color.
Notes
- For best results, use freshly cooked pasta and let it cool completely before combining with the dressing to prevent sogginess.
- Hard-boil the eggs the day before or at least a few hours in advance to streamline preparation.
- You can substitute plain Greek yogurt for part of the mayonnaise to lighten the dressing.
- Adjust celery and onion quantities to your preference for crunch and flavor balance.
- This salad can be made a day ahead and stored in the fridge, flavors will improve as it rests.
- Serve chilled for maximum refreshment and taste.
