Description
A delightful twist on classic macaroni salad featuring all the comforting flavors of deviled eggs.
Ingredients
Scale
- 2 cups elbow macaroni
- 4–6 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 cup diced celery
- 1/4 cup finely chopped onion
- 1 teaspoon paprika
- Salt & pepper to taste
Instructions
- Bring a pot of salted water to a boil. Cook macaroni according to package instructions until al dente. Drain and rinse under cold water.
- Boil eggs by placing them in a saucepan, covering with cold water, bringing to a boil, then covering and letting sit for 12 minutes. Transfer to an ice bath.
- In a large bowl, combine chopped hard-boiled eggs, cooled macaroni, diced celery, finely chopped onion, mayonnaise, mustard, salt, and pepper. Mix well until coated.
- Sprinkle paprika on top and give a final stir.
- Cover with plastic wrap and chill in the fridge for at least one hour before serving.
Notes
For a vegan version, substitute mayo with a vegan alternative and use chickpeas instead of eggs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 100mg