Description
Introduction to Deviled Egg Pasta
Ingredients
Scale
- 8 ounces elbow macaroni
- 6 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Paprika, for garnish
- Chopped fresh parsley, for garnish (optional)
Instructions
- Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, sweet pickle relish, apple cider vinegar, garlic powder, and onion powder. Mix until well combined.
- Add the cooked and cooled elbow macaroni to the bowl with the egg mixture. Gently fold until the macaroni is evenly coated with the dressing.
- Season the salad with salt and pepper to taste.
- Cover and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld.
- Before serving, sprinkle the top of the salad with paprika and chopped fresh parsley, if desired.
- Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 1 hour 20 minutes | Kcal: 250 kcal per serving | Servings: Makes about 6 servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American