Description
A creamy and tangy macaroni pasta salad inspired by classic deviled eggs, featuring elbow macaroni, chopped hard-boiled eggs, celery, and red onion, all tossed in a zesty Dijon mustard and mayonnaise dressing. Perfectly chilled and garnished with fresh parsley, this dish makes a delightful side for picnics, potlucks, or any casual meal.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni, cooked and drained
Eggs and 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 cooking and cool the pasta.
- Prepare the vegetable and egg mixture: In a mixing bowl, combine the chopped hard-boiled eggs, finely chopped celery, and red onion, ensuring all ingredients are well distributed.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until the dressing is smooth and emulsified.
- Combine pasta with eggs and vegetables: Add the cooked and cooled macaroni to the egg and vegetable mixture, then pour the prepared dressing over the top.
- Toss the salad: Gently toss everything together until the pasta is evenly coated with the dressing and the ingredients are well mixed.
- Chill to meld flavors: Cover the salad and refrigerate it for at least 1 hour. This resting time allows the flavors to blend and the salad to chill properly.
- Garnish and serve: Before serving, sprinkle the chopped fresh parsley over the top as a bright, fresh garnish.
Notes
- Hard-boil eggs by placing them in boiling water for about 10-12 minutes, then cool in ice water for easy peeling.
- For a lighter version, use low-fat mayonnaise or Greek yogurt in the dressing.
- Feel free to add chopped pickles or a pinch of paprika for an extra deviled egg flavor twist.
- This salad can be made a day ahead and stored in the refrigerator covered tightly.
- Ensure pasta is well rinsed after cooking to prevent it from becoming mushy.
