A delightful twist on the classic macaroni salad, combining the creamy goodness of deviled eggs with tender pasta and fresh ingredients. Perfect for potlucks, picnics, and summer gatherings.
Ingredients
Scale:
2 cups elbow macaroni
6 large eggs
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon paprika
Salt and pepper to taste
1 cup celery, finely chopped
1/2 cup red onion, finely chopped
1/2 cup sweet pickle relish
1/4 cup green bell pepper, finely chopped
2 tablespoons fresh dill, chopped
1-2 tablespoons additional mayonnaise (optional)
Instructions
Start by boiling water in a large pot. Add a pinch of salt and the elbow macaroni. Cook according to package instructions until al dente, about 7-9 minutes. Drain and rinse under cold water to cool.
While the pasta cooks, prepare the deviled eggs. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let sit for 12 minutes.
Transfer the eggs to an ice bath to cool for about 5 minutes. Once cooled, peel the eggs and chop them into small pieces.
In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, paprika, salt, and pepper. Mix well until creamy and smooth.
In a large mixing bowl, add the cooled macaroni, chopped celery, red onion, sweet pickle relish, green bell pepper, and dill. Fold in the deviled egg mixture gently.
Taste the salad and adjust the seasoning with additional salt, pepper, or mayonnaise as needed.
Cover the salad with plastic wrap and refrigerate for at least 1 hour before serving.
