Description
A creamy, tangy twist on classic macaroni salad combining the flavors of deviled eggs for a refreshing picnic dish.
Ingredients
Scale
- 1 cup Elbow Macaroni
- 4 Hard-Boiled Eggs
- 1/2 cup Mayonnaise (or Greek yogurt)
- 2 tbsp Mustard (yellow or Dijon)
- 1 cup Celery, chopped
- 1/2 cup Sweet Pickles, diced
- 1/4 cup Green Onions, sliced
- 1 tsp Paprika
- Salt and Pepper, to taste
Instructions
- Boil salted water in a large pot, add elbow macaroni, and cook until al dente (7-8 minutes).
- In a separate saucepan, cover eggs with water, bring to a boil, reduce heat, cover, and simmer for 10-12 minutes. Transfer eggs to an ice bath.
- Chop celery, green onions, and sweet pickles while pasta and eggs cool.
- In a large bowl, mix mayonnaise, mustard, salt, pepper, and paprika until smooth.
- Once pasta is cooled, drain, rinse under cold water, and toss with the dressing.
- Chop boiled eggs and gently fold into the pasta mixture.
- Add chopped celery, green onions, and sweet pickles, mixing well. Adjust seasoning if needed.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
For a lighter version, consider using Greek yogurt instead of mayonnaise. Can substitute elbow macaroni with whole grain or gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg
Keywords: macaroni salad, picnic salad, deviled eggs
