Description
This Deviled Egg Macaroni Pasta Salad is a creamy and tangy side dish that combines tender elbow macaroni with chopped hard-boiled eggs, crisp celery, and red onion. Coated in a zesty dressing made with mayonnaise, Dijon mustard, and apple cider vinegar, this salad is chilled to perfection and garnished with fresh parsley, making it an ideal refreshing dish for picnics, potlucks, or summer gatherings.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni, cooked and drained
Eggs & Vegetables
- 4 large eggs, hard-boiled and chopped
- 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 the macaroni: 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 process and cool the pasta.
- Prepare egg and vegetables: In a mixing bowl, combine the chopped hard-boiled eggs, finely chopped celery, and red onion, mixing them gently to distribute evenly.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and well combined to create a creamy, tangy dressing.
- Combine pasta and mix-ins: Add the cooked and cooled macaroni to the egg and vegetable mixture. Pour the prepared dressing over the top.
- Toss the salad: Gently toss all ingredients together until every piece of pasta is evenly coated with the dressing, ensuring an even flavor throughout.
- Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill properly.
- Garnish and serve: Before serving, sprinkle the pasta salad with fresh chopped parsley for a colorful and aromatic finish.
Notes
- Make sure to cool the pasta thoroughly after cooking to prevent the salad from becoming mushy.
- Hard-boil eggs a day ahead to save time while preparing the salad.
- Adjust the Dijon mustard and vinegar to taste for preferred tanginess.
- This salad can be made a day in advance and stored covered in the refrigerator.
- For extra crunch or flavor, consider adding diced pickles or a sprinkle of paprika on top.
