Deviled Egg Macaroni Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
1 lb elbow macaroni
02 -
6 hard-boiled eggs, peeled and chopped
→ Dressing
03 -
1/2 cup mayonnaise
04 -
1/4 cup sour cream
05 -
2 tbsp Dijon mustard
06 -
1 tbsp white vinegar
07 -
1 tbsp sweet pickle relish
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
10 -
1/4 tsp paprika
11 -
1/4 tsp garlic powder
→ Vegetables & Garnish
12 -
1/4 cup celery, finely chopped
13 -
1/4 cup red onion, finely chopped
14 -
Fresh chives, chopped (for garnish)
# Instructions:
01 -
Cook elbow macaroni according to package instructions until al dente. Drain and rinse with cold water. Allow to cool completely.
02 -
In a large bowl, combine mayonnaise, sour cream, Dijon mustard, white vinegar, sweet pickle relish, salt, pepper, paprika, and garlic powder. Mix well.
03 -
Add cooked and cooled macaroni to the bowl with the dressing. Stir to coat evenly.
04 -
Gently fold in chopped hard-boiled eggs, celery, and red onion until well combined.
05 -
Cover and refrigerate for at least 1 hour to allow flavors to meld. Before serving, garnish with chopped fresh chives.
# Notes:
01 -
Refrigerating the salad enhances the flavor as the ingredients have time to meld.