Ingredients
Scale
- 8 oz elbow macaroni
- 6 large eggs
- ½ cup celery, finely diced
- ¼ cup red onion, minced
- ⅓ cup dill pickles, chopped
- 2 tbsp fresh chives or green onions, sliced
- Salt and black pepper to taste
- Paprika for garnish
- Dressing:
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 1 tsp white vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- 1 tsp sugar (optional)
Instructions
- Boil macaroni in salted water until al dente. Drain and rinse under cold water.
- Boil eggs for 10 minutes, then cool in an ice bath. Peel, halve, and separate yolks and whites.
- Mash yolks and mix with mayonnaise, mustards, vinegar, spices, and sugar until smooth.
- Chop egg whites and combine with macaroni, celery, onion, pickles, and chives.
- Pour deviled yolk dressing over pasta mixture and fold until fully coated. Chill before serving.
Notes
- Use older eggs for easier peeling.
- For spice, add hot sauce or cayenne to the dressing.
- Add crispy bacon or shredded chicken for protein boost.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling & Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 175mg