Ingredients
Scale
- 1 pound elbow macaroni
- 8 large hard-boiled eggs, peeled
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sweet relish
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon smoked paprika, plus more for garnish
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- Cook the elbow macaroni according to package directions until al dente. Drain thoroughly and rinse with cold water to stop cooking and cool the pasta. Set aside to drain completely.
- Carefully separate the yolks from the hard-boiled egg whites. Place the yolks in a medium bowl and set the whites aside. Mash the yolks with a fork until smooth.
- To the mashed egg yolks, add mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, sweet relish, sugar, salt, black pepper, and smoked paprika. Mix well until the dressing is smooth and creamy. Taste and adjust seasonings as needed.
- Finely dice the reserved hard-boiled egg whites, celery, and red onion. Add them to a large mixing bowl along with the cooled, drained macaroni.
- Pour the creamy deviled egg yolk dressing over the macaroni, egg whites, celery, and red onion. Gently fold all ingredients together until everything is evenly coated.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and develop. Give it a good stir before serving.
- Before serving, transfer the Deviled Egg Macaroni Salad to a serving dish. Garnish generously with an extra sprinkle of smoked paprika and fresh chopped chives.
Notes
For the best flavor, make this salad a day ahead. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For perfectly hard-boiled eggs, place eggs in a single layer in a saucepan, cover with cold water by an inch, bring to a rolling boil, then remove from heat, cover, and let stand for 10-12 minutes. Immediately transfer to an ice bath for 5 minutes before peeling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 410
- Sugar: 6g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 190mg