Description
A delightful twist on traditional pasta salad, featuring deviled eggs for a unique flavor.
Ingredients
- 8 ounces elbow macaroni
- 6 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup diced celery
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1/4 cup sweet pickle relish
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a medium saucepan, place the eggs and cover them with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes. Afterward, transfer the eggs to an ice bath to cool for about 5 minutes. Peel the eggs and chop them into small pieces.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper. Mix well until smooth.
- Add the cooled macaroni, chopped eggs, celery, red bell pepper, green onions, and sweet pickle relish to the bowl. Gently fold everything together until well combined.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, taste and adjust seasoning if necessary. Serve chilled.
Notes
- For a spicier kick, add a teaspoon of hot sauce or a pinch of cayenne pepper to the dressing.
- You can substitute Greek yogurt for half of the mayonnaise for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 186mg