Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/2 cup yellow mustard
- 1/4 cup sweet pickle relish
- 6 hard-boiled eggs, chopped
- 1/4 cup finely chopped red onion
- 1 tablespoon white wine vinegar
- 1 teaspoon celery seed
- Salt and pepper to taste
Instructions
- Step 1: Cook macaroni according to package directions. Drain well and rinse with cold water to stop the cooking process. Set aside to cool completely.
- Step 2: While the macaroni is cooling, prepare the deviled eggs. Cut the hard-boiled eggs in half lengthwise, remove the yolks, and mash them in a bowl.
- Step 3: In a large bowl, combine the mashed egg yolks, mayonnaise, mustard, pickle relish, red onion, white wine vinegar, and celery seed. Season with salt and pepper to taste. Mix well to create a creamy dressing.
- Step 4: Add the cooled macaroni to the egg yolk mixture and gently stir until the macaroni is evenly coated with the dressing.
- Step 5: Refrigerate the macaroni salad for at least 30 minutes to allow the flavors to blend. This also allows the salad to chill thoroughly.
- Step 6: Before serving, garnish with the chopped egg whites (reserved from Step 2), if desired. Serve chilled.
Notes
- Store leftover Deviled Egg Macaroni Salad in an airtight container in the refrigerator for up to 3 days.
- For reheating, gently warm individual portions in the microwave, adding a tablespoon of milk or mayonnaise to prevent dryness.
- Serve this vibrant salad alongside grilled chicken or as a side dish at your next picnic or barbecue.
- To elevate the flavor, add a pinch of paprika to the dressing for a subtle smoky note.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American