Description
A creamy, tangy fusion of deviled eggs and pasta salad, this dish brings the best of both worlds to your table. Perfect for picnics, potlucks, or weekday lunches, it combines tender macaroni, chopped hard-boiled eggs, and a rich, mustardy dressing for an irresistible side dish.
Ingredients
Scale
- 2 cups elbow macaroni, uncooked
- 6 large eggs
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon paprika (plus more for garnish)
- Salt and black pepper, to taste
- Optional: 1/2 cup chopped celery
- Optional: 1/2 cup halved cherry tomatoes
- Optional: 2 tablespoons chopped fresh parsley
Instructions
- Cook macaroni in salted boiling water until al dente. Drain and rinse with cold water. Set aside.
- While pasta cooks, boil the eggs: place in a pot, cover with water, bring to a boil, then remove from heat and let sit, covered, for 10-12 minutes. Transfer to an ice bath, peel, and chop.
- In a large bowl, whisk together mayonnaise, yellow mustard, white vinegar, salt, pepper, and paprika.
- Optional: Mash the egg yolks into the dressing for extra creaminess.
- Add pasta, chopped egg whites, and any optional mix-ins (celery, tomatoes) to the bowl. Mix until evenly coated.
- Chill for at least 1 hour before serving.
- Garnish with extra paprika and chopped parsley before serving.