Description
A delightful blend of creamy deviled eggs and pasta, perfect for summer picnics and gatherings.
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup diced bell peppers
- 1/2 cup diced celery
- Salt and pepper, to taste
- Paprika for garnish
Instructions
- Boil the pasta: Start by boiling water in a large pot. Once bubbling, add the elbow macaroni and a pinch of salt, cooking according to package instructions until it’s tender, yet firm to the bite (al dente).
- Cool the pasta: Drain the macaroni in a colander, shaking off excess water. Allow it to cool completely.
- Create the dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar. Whisk until smooth.
- Combine with ingredients: Gently fold in the cooled macaroni, hard-boiled eggs, diced bell peppers, and diced celery.
- Season to perfection: Taste and season with salt and freshly cracked pepper.
- Garnish and chill: Sprinkle paprika over the top and chill in the refrigerator for at least 30 minutes before serving.
Notes
Make-ahead tips: Prepare your salad a day ahead for deeper flavors. Avoid overcooking the pasta for optimal texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 185mg