Description
A delightful fusion of deviled eggs and macaroni salad, perfect for gatherings and quick meals.
Ingredients
Scale
- 8 oz elbow macaroni
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped green onions
- 1/4 cup chopped celery
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Cook the elbow macaroni until al dente, then drain and cool.
- Combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, and apple cider vinegar in a large bowl.
- Add the chopped green onions and celery, folding gently to mix everything well.
- Incorporate the cooled elbow macaroni into the mixture, stirring until fully combined.
- Season with salt and pepper to taste.
- Cover the bowl and refrigerate for at least one hour before serving.
- Just before serving, sprinkle with paprika for an extra touch of flavor and color.
Notes
Feel free to swap out ingredients; Greek yogurt is a lighter alternative to mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 150mg
Keywords: macaroni salad, deviled eggs, summer recipes, potluck, picnic