Deviled Egg Macaroni Salad (Print Version)
# Ingredients:
→ Eggs
01 -
12 large eggs, hard-boiled and peeled
→ Pasta
02 -
450 g elbow macaroni, cooked and cooled
→ Dressing
03 -
240 ml mayonnaise
04 -
60 ml yellow mustard
05 -
15 ml apple cider vinegar
06 -
5 g granulated sugar
07 -
2.5 g garlic powder
08 -
2.5 g paprika, plus extra for garnish
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Vegetables
11 -
70 g celery, finely chopped
12 -
70 g red onion, finely chopped
13 -
35 g dill pickles, finely chopped
→ Herbs
14 -
8 g fresh parsley, chopped (optional, for color)
# Instructions:
01 -
Halve the hard-boiled eggs. Remove the yolks, placing them in a large mixing bowl. Chop the egg whites and reserve.
02 -
Mash egg yolks thoroughly. Add mayonnaise, yellow mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and black pepper. Stir until a smooth, creamy consistency is achieved.
03 -
To the dressing, add the cooked macaroni, chopped egg whites, celery, red onion, dill pickles, and parsley if using. Mix gently until all ingredients are evenly coated.
04 -
Cover and refrigerate for a minimum of 60 minutes to allow flavors to meld. Before serving, garnish with additional paprika.
# Notes:
01 -
For enhanced flavor, allow the salad to chill overnight. Adjust seasoning just before serving as flavors may intensify.