Description
A creamy, tangy pasta salad inspired by classic deviled eggs, perfect for potlucks and summer picnics.
Ingredients
- 2 cups elbow macaroni
- 6 hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon vinegar (white or apple cider)
- 1/4 cup chopped green onions
- 1/4 cup sweet pickle relish
- Salt and pepper to taste
Instructions
- Cook the macaroni according to package instructions until al dente. Drain the pasta and rinse briefly under cold water to stop cooking. Let it cool completely.
- Peel the hard-boiled eggs and chop them coarsely. Reserve a few smaller pieces for garnish, if desired.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, vinegar, chopped green onions, and sweet pickle relish until smooth.
- Add the cooled macaroni and the chopped eggs into the dressing bowl.
- Season with salt and freshly ground black pepper, then toss gently so the pasta and eggs are evenly coated.
- Cover and chill the salad for at least 30 minutes so the flavors meld. Taste again before serving and adjust seasoning if needed.
Notes
Use large eggs for balance. If you prefer less mayo, swap up to half for plain Greek yogurt to cut fat and add tang. For extra crunch, add finely diced celery or bell pepper.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American