Description
A delightful twist on classic pasta salad with the creamy decadence of deviled eggs and elbow macaroni.
Ingredients
Scale
- 8 oz elbow macaroni
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tbsp mustard
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Cook the elbow macaroni according to package directions. Drain and let cool in a large mixing bowl.
- In another large bowl, combine chopped hard-boiled eggs, mayonnaise, mustard, diced celery, diced red onion, salt, and pepper.
- Add the cooled macaroni to the egg mixture and gently stir until well combined.
- Cover the bowl with plastic wrap or a lid and place it in the refrigerator to chill for at least one hour.
- When ready to serve, take the salad out of the fridge, stir gently, and garnish generously with paprika.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Adjust the garnish just before serving for best presentation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 180mg