Deviled Egg Macaroni Salad with Mustard and Pickles
This creamy, tangy, and nostalgic pasta salad combines the bold flavors of deviled eggs with crunchy pickles and celery—perfect for picnics, potlucks, or anytime you need a crowd-pleasing dish.
Ingredients (Serves 6–8)
- 6 large eggs, hard-boiled
- 3 cups elbow macaroni, cooked & cooled
- ¾ cup mayonnaise
- 2 tbsp yellow mustard (or Dijon for extra depth)
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- ½ tsp garlic powder
- ½ tsp paprika (sweet or smoked, depending on preference)
- Salt & black pepper, to taste
- 2 celery stalks, diced
- ½ red onion, finely chopped (soak in cold water for milder flavor)
- ½ cup dill pickles, diced
- 2 tbsp fresh parsley, chopped (optional, for freshness)
Instructions:
