Ingredients
- Elbow macaroni, cooked and cooled: 1 pound
- Hard-boiled eggs, peeled and chopped: 6 large
- Mayonnaise: 1 cup
- Yellow mustard: 2 tablespoons
- Sweet pickle relish: 1/4 cup
- Celery, finely diced: 1/2 cup
- Red onion, finely diced: 1/4 cup
- Paprika: 1 teaspoon
Instructions
- Step 1: Cook macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Set aside to cool completely.
- Step 2: In a large bowl, combine the cooled macaroni, chopped hard-boiled eggs, diced celery, and diced red onion.
- Step 3: In a separate small bowl, whisk together the mayonnaise, yellow mustard, and sweet pickle relish until smooth and well combined.
- Step 4: Pour the mayonnaise mixture over the macaroni and egg mixture. Gently stir to coat all ingredients evenly.
- Step 5: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Step 6: Before serving, stir the salad again. Garnish with a sprinkle of paprika.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the texture may change slightly.
- This salad is best served cold, so reheating is not recommended; just give it a good stir if it separates a bit after being in the fridge.
- Serve this deviled egg macaroni salad chilled alongside grilled burgers, hot dogs, or your favorite picnic fare.
- For a creamier salad, mash one of the hard-boiled eggs before adding it to the mix; this adds richness and helps bind the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American