Description
A delightful macaroni salad combining the classic taste of deviled eggs with rich, creamy dressing and fresh crunch from celery and pickles.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1 stalk celery, chopped
- 1/2 cup pickles, diced
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook elbow macaroni according to package directions till al dente. Drain and rinse under cold water.
- Place eggs in a saucepan, cover with water, bring to a boil, then cover and let sit off heat for 10-12 minutes. Cool, peel, and chop.
- In a large bowl, whisk together mayonnaise, mustard, salt, and pepper until smooth and creamy.
- Add rinsed pasta, chopped eggs, celery, and pickles into the bowl. Gently toss until well-coated.
- Cover and refrigerate for at least 30 minutes to meld flavors.
- Stir before serving, adjust seasoning if needed, and enjoy!
Notes
For a lighter version, swap mayonnaise with Greek yogurt. You can customize the salad with additional veggies like bell peppers or sweet corn.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 160mg