Description
A creamy, tangy pasta salad combining deviled egg flavors with crunchy celery, red onion, and pickles, finished with paprika for a crowd-pleasing dish.
Ingredients
16 oz elbow macaroni
1 cup mayonnaise
3 tbsp mustard (yellow or Dijon)
1 tbsp apple cider vinegar
2 tbsp sour cream
1 1/2 tsp granulated sugar
1/2 tsp salt
1/4 tsp black pepper
6 large hard-boiled eggs, peeled and divided
3/4 cup chopped celery
3/4 cup diced red onion
1/2 cup diced dill or sweet pickles
Paprika or smoked paprika, for garnish
Instructions
Cook pasta in salted water 7-8 mins until al dente. Drain and rinse with cold water.
Whisk mayonnaise, mustard, vinegar, sour cream, sugar, salt, and pepper. Mash egg yolks and whisk in.
Add macaroni and stir to coat. Fold in egg whites, celery, onion, and pickles.
Chill at least 2 hours. Sprinkle paprika before serving.
Notes
Cook pasta al dente.
Mash yolks finely.
Adjust vinegar or lemon for brightness.
Chill well for flavor.
Store refrigerated up to 4 days.
- Prep Time: 20
- Cook Time: 10
- Category: Side Dish, Salad
- Method: Mixing & Chilling
- Cuisine: American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 360
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 140 mg
Keywords: deviled egg macaroni salad, creamy pasta salad, summer side dish, egg pasta salad, picnic salad recipe