Description
A creamy and tangy pasta salad inspired by classic deviled eggs, perfect for gatherings and family meals.
Ingredients
3 cups (300 g) elbow macaroni, uncooked
6 large eggs
1 cup (240 ml) mayonnaise
2 tablespoons (30 ml) yellow mustard
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon (5 g) granulated sugar
1/2 teaspoon (3 g) salt
1/2 teaspoon (1 g) ground black pepper
1/2 teaspoon (1 g) paprika, plus extra for garnish
1/2 cup (75 g) finely chopped celery
1/4 cup (40 g) finely diced red onion
2 tablespoons (8 g) chopped fresh parsley (optional)
Instructions
Cook 3 cups (300 g) elbow macaroni in salted boiling water until al dente, about 7–8 minutes. Drain and rinse under cold water. Cool completely.
Hard-boil 6 large eggs by boiling, covering, and resting for 10–12 minutes. Cool, peel, and chop.
Whisk together mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, sugar, salt, pepper, and paprika.
Fold in macaroni, chopped eggs, celery, and red onion until evenly coated.
Chill at least 1 hour before serving. Garnish with paprika and parsley if desired.
Notes
For best flavor, refrigerate at least 4 hours before serving. Stir before serving and add a small amount of milk or mayonnaise if needed to loosen the texture. Store refrigerated up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes