Ingredients
- Elbow macaroni, cooked and drained: 1 pound
- Hard-boiled eggs, peeled and chopped: 6 large
- Mayonnaise: 1 cup
- Yellow mustard: 2 tablespoons
- Sweet pickle relish: 1/4 cup
- Celery, finely chopped: 1/2 cup
- Onion, finely chopped: 1/4 cup
- Paprika: 1 teaspoon
Instructions
- Step 1: Cook the elbow macaroni according to package directions. Drain well and rinse with cold water. Set aside to cool completely.
- Step 2: While the macaroni is cooling, prepare the hard-boiled eggs. Peel and chop them into small pieces.
- Step 3: In a large bowl, combine the cooled macaroni, chopped hard-boiled eggs, mayonnaise, yellow mustard, sweet pickle relish, celery, and onion.
- Step 4: Gently stir all ingredients together until well combined. Be careful not to mash the eggs too much.
- Step 5: Sprinkle paprika over the top of the salad.
- Step 6: Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- Store leftover deviled egg macaroni salad in an airtight container in the refrigerator for up to 3 days.
- This salad is best served cold, so skip the reheating and enjoy it straight from the fridge!
- Garnish with a few extra hard-boiled egg slices and a sprinkle of fresh parsley for a pretty presentation.
- For a flavor boost, try adding a dash of hot sauce or a pinch of cayenne pepper to the mayonnaise mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American