Deviled Egg Macaroni Salad (Print Version)
# Ingredients:
→ Pasta and Eggs
01 -
12 large eggs, hard-boiled and peeled
02 -
500 grams elbow macaroni, cooked and cooled
→ Dressing
03 -
240 milliliters mayonnaise
04 -
60 milliliters yellow mustard
05 -
15 milliliters apple cider vinegar
06 -
5 grams sugar
07 -
2 grams garlic powder
08 -
2 grams paprika, plus extra for garnish
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Vegetables and Garnishes
11 -
60 grams celery, finely chopped
12 -
60 grams red onion, finely chopped
13 -
35 grams dill pickles, finely chopped
14 -
8 grams fresh parsley, chopped (optional, for color)
# Instructions:
01 -
Slice hard-boiled eggs in half. Separate yolks into a large bowl and finely chop the whites; set chopped whites aside.
02 -
Mash egg yolks thoroughly using a fork. Incorporate mayonnaise, yellow mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and black pepper, mixing until the texture is smooth and creamy.
03 -
Add the cooked macaroni, chopped egg whites, celery, red onion, dill pickles, and parsley (if using) to the bowl with dressing. Gently fold ingredients together until evenly coated.
04 -
Cover and refrigerate for a minimum of 1 hour to allow flavors to meld. Immediately before serving, garnish with additional paprika for presentation.
# Notes:
01 -
For optimal texture, ensure pasta is fully cooled before mixing to prevent a runny dressing.
02 -
Adjust mustard and vinegar to taste if a tangier flavor is desired.