Description

This creamy, tangy pasta salad blends everything you love about deviled eggs with elbow macaroni. Perfect for summer BBQs, potlucks, or meal prep, this crowd-pleasing dish is full of flavor and texture.

Ingredients

For the Pasta Salad

8 oz elbow macaroni

6 large eggs

½ cup mayonnaise

1 tbsp yellow mustard

1 tbsp apple cider vinegar

½ tsp paprika (plus extra for garnish)

1 tsp sugar

Salt and black pepper, to taste

½ cup finely chopped celery

¼ cup chopped red onion

¼ cup chopped dill pickles or sweet relish

1 tbsp chopped fresh chives or green onions (optional)

For Garnish

2 tbsp fresh parsley, finely chopped

Extra paprika

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Instructions

Cook elbow macaroni in salted water until al dente. Drain and set aside.
In a separate pot, cover eggs with cold water. Bring to a boil, then remove from heat. Let sit 10–12 minutes. Cool in ice water, then peel and chop.
In a large bowl, whisk together mayo, mustard, vinegar, paprika, sugar, salt, and pepper.
Add chopped eggs, celery, red onion, pickles or relish, and chives to the dressing. Mix gently.
Fold in cooked macaroni until evenly coated. Taste and adjust seasoning.
Chill for at least 1 hour. Garnish with parsley and paprika before serving.

Notes

For best flavor, chill overnight before serving.
Use sweet relish for a touch of sweetness, or dill pickles for tang.
Stir before serving if making ahead.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Side Dish, Salad
Method: Boiled, Mixed
Cuisine: American