Description
A creamy and tangy Deviled Egg Macaroni Pasta Salad combining tender elbow macaroni, chopped hard-boiled eggs, crisp celery, and red onion, all tossed in a zesty mayonnaise and Dijon mustard dressing. Perfectly chilled and garnished with fresh parsley, this delightful salad makes a refreshing side dish or light meal.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni, cooked and drained
Eggs
- 4 large eggs, hard-boiled and chopped
Vegetables
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Pasta: In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking.
- Prepare Egg and Vegetables: In a mixing bowl, combine the chopped hard-boiled eggs, finely chopped celery, and red onion, mixing evenly.
- Make Dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
- Combine Ingredients: Add the cooked and cooled macaroni to the egg and vegetable mixture. Pour the prepared dressing over the top.
- Toss Salad: Gently toss everything together until the pasta is evenly coated with the dressing and all ingredients are well combined.
- Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and deepen.
- Garnish and Serve: Before serving, sprinkle the salad with fresh chopped parsley for a burst of color and freshness.
Notes
- For best results, prepare the salad several hours ahead or the night before to enhance flavor melding.
- Use freshly hard-boiled eggs for the best texture and taste.
- You can substitute mayonnaise with Greek yogurt for a lighter dressing.
- Adjust salt and pepper to your taste preferences.
- To add a hint of sweetness, consider a teaspoon of honey in the dressing.
