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- 2 cups elbow macaroni - 4 hard-boiled eggs, peeled and coarsely chopped - 1/2 cup mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon apple cider vinegar - 1/4 cup sweet pickle relish - 1/4 cup celery, finely diced - 1/4 cup red onion, finely diced - Salt and black pepper, to taste - Paprika, for garnish - Fresh chives, chopped, for garnish Each ingredient plays a special part in making this dish. The elbow macaroni gives the salad its base and shape. Hard-boiled eggs add protein and richness. Mayonnaise is the creamy glue that holds everything together. Dijon mustard adds a nice bite, while apple cider vinegar brings brightness. Sweet pickle relish adds a hint of sweetness and crunch. Celery and red onion give freshness and texture. Finally, salt and pepper enhance all the flavors. You can customize this salad with fun extras. Consider adding diced bell peppers for color. Shredded carrots can add sweetness. You might also try diced pickles for an extra crunch. If you want protein, add cooked bacon or shredded chicken. These add-ins make the salad your own and can impress your guests. To start, grab a large pot and fill it with water. Add a good amount of salt. This step makes the pasta taste better. Bring the water to a boil. Then, add the elbow macaroni. Cook it for about 7-9 minutes until it is firm but tender. After cooking, drain the macaroni and rinse it with cold water. This stops the cooking and cools it down fast. Next, take a big mixing bowl. In it, mix together the mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt. Add some black pepper too. Whisk everything until it is smooth and creamy. This dressing brings all the flavors together. Now, it’s time to add the fun stuff. Gently fold in the chopped hard-boiled eggs and sweet pickle relish. Then, mix in the finely diced celery and red onion. Be careful not to break the eggs too much. You want them well combined but still chunky. Once the macaroni is cool, add it to the bowl with the egg mixture. Carefully fold everything together. Make sure the macaroni gets a nice coating of the dressing. You want every bite to be flavorful, but try not to break the pasta. After mixing, taste the salad. If it needs more salt or pepper, add it now. When you are happy with the taste, cover the bowl. Place it in the fridge for at least 1 hour. This helps the flavors blend together, making every bite better. When you’re ready to serve, give the salad a gentle stir. This redistributes the ingredients. For a nice touch, sprinkle paprika on top. Finish with some chopped chives for color and a fresh taste. Now, it’s ready for your table! To cook perfect macaroni, start with a large pot. Fill it with water and add salt. The salt enhances the flavor of the pasta. Bring the water to a rolling boil. Add the elbow macaroni and stir it. Cook it for 7 to 9 minutes until it is al dente. This means it should be firm but not hard. After cooking, drain the macaroni and rinse it with cold water. This stops the cooking process and keeps it from getting mushy. To make great hard-boiled eggs, start with eggs that are at least a week old. Fresh eggs can be hard to peel. Place the eggs in a pot and cover them with water. Bring the water to a boil over medium heat. Once it boils, cover the pot and turn off the heat. Let the eggs sit for 9 to 12 minutes. After that, transfer them to an ice bath. This cools them quickly and helps with peeling. Once cooled, tap the eggs gently to crack the shell, then peel them under running water. To make your Deviled Egg Macaroni Salad even better, consider these tips. Add a splash of lemon juice for a bright taste. You can also mix in some chopped herbs, like dill or parsley. These herbs add freshness and depth. For a bit of heat, try adding a dash of hot sauce. If you want more crunch, include diced bell peppers or cucumbers. Each of these options can make your salad unique and delicious. {{image_4}} You can add many tasty ingredients to your salad. Try adding peas for a sweet crunch. Green onions also add a fresh flavor. If you want some protein, consider diced ham or cubed chicken. Cooked bacon bits can bring a smoky taste. All these additions can make your dish more exciting. If you have dietary needs, you can easily adapt this recipe. For a vegan option, use plant-based mayo instead of regular mayo. You can replace the eggs with tofu to keep the texture. If you are gluten-free, choose gluten-free pasta. These swaps let everyone enjoy the salad without worry. You can give your salad a global twist. For a Mediterranean flair, add olives, feta cheese, and cherry tomatoes. If you prefer an Asian vibe, mix in sesame oil and chopped peanuts. You could also try a Mexican version with corn, black beans, and lime juice. Each twist offers a new and fun taste experience. To store leftover salad, place it in an airtight container. This helps keep it fresh. Make sure to seal the lid tightly. The salad will stay good in the fridge for about three days. Before serving leftovers, give it a gentle stir. This mixes the ingredients well again. I don't recommend freezing this salad. The texture of the macaroni and eggs may change. If you freeze it, the salad might become mushy when thawed. It's best enjoyed fresh or refrigerated. Reheating this salad is not needed. However, if you want to warm it, use a microwave. Place a small portion in a bowl and heat it for about 20 seconds. Stir and check if it is warm enough. Avoid overheating, as it will change the texture and flavor. Enjoy it cold for the best taste! The best way to boil eggs is simple. Place your eggs in a pot and cover them with water. Bring the water to a boil over high heat. Once boiling, turn off the heat and cover the pot. Let the eggs sit for about 9-12 minutes. After that, place them in cold water to stop the cooking. This method makes eggs easy to peel and gives you the perfect hard-boiled texture. Yes, you can make this salad ahead of time. In fact, preparing it a few hours or a day before serving enhances the flavors. Just keep it covered in the fridge until you are ready to serve. The chilling time lets all the tasty flavors blend well together. Deviled Egg Macaroni Salad pairs well with many dishes. You can serve it with grilled chicken, burgers, or hot dogs. It also goes nicely with fresh veggies like carrot sticks or cucumber slices. For a light meal, try adding a simple green salad on the side. This salad lasts about 3 to 5 days in the fridge. Be sure to keep it in an airtight container. If it smells off or looks strange, it’s best to throw it away. Always check for freshness before serving. We explored the key ingredients, step-by-step instructions, and helpful tips for making Deviled Egg Macaroni Salad. You learned how to cook perfect macaroni, prepare tasty dressings, and mix in delicious veggies and eggs. Remember, you can switch ingredients to fit your taste or dietary needs. Store leftovers properly to enjoy later. With these insights, you can create a fresh, flavorful salad that will impress everyone. Dive into your kitchen and enjoy every bite!

Deviled Egg Macaroni Salad

Discover a delicious twist on a classic dish with this Deviled Egg Macaroni Salad recipe! Combining smooth macaroni, creamy dressing, and hard-boiled eggs, this dish is perfect for picnics or family gatherings. Learn how to make it step by step, ensuring that every bite bursts with flavor. Click through for the full recipe and impress your friends and family with this tasty salad that’s sure to be a hit at any table!
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Ingredients
  

2 cups elbow macaroni

4 hard-boiled eggs, peeled and coarsely chopped

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1/4 cup sweet pickle relish

1/4 cup celery, finely diced

1/4 cup red onion, finely diced

Salt and black pepper, to taste

Paprika, for garnish

Fresh chives, chopped, for garnish

Instructions
 

Cook the Macaroni: Fill a large pot with water, adding a generous amount of salt to enhance the pasta's flavor. Bring the water to a rolling boil, then add the elbow macaroni. Cook according to the package instructions until it reaches an al dente texture, usually about 7-9 minutes. Once cooked, drain the macaroni and rinse it thoroughly under cold water to halt the cooking process. Set aside to cool completely.

    Prepare the Dressing: In a spacious mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, a pinch of salt, and a few cracks of black pepper. Whisk the mixture vigorously until it becomes smooth and creamy, ensuring all ingredients are well incorporated.

      Add the Vegetables and Eggs: Gently fold the coarsely chopped hard-boiled eggs, sweet pickle relish, finely diced celery, and red onion into the dressing. Be cautious while mixing to keep the eggs intact but well-blended with the other ingredients.

        Combine with Macaroni: Once the macaroni has cooled down, transfer it to the bowl with the egg mixture. Carefully fold everything together, ensuring that the macaroni is thoroughly coated with the dressing without breaking the pasta.

          Season to Taste: Give the salad a taste before serving and adjust the seasoning if necessary; add more salt or pepper according to your preference.

            Chill and Allow Flavors to Meld: Cover the bowl with plastic wrap or a lid and refrigerate the salad for a minimum of 1 hour. This chilling time allows the flavors to merge beautifully, enhancing the overall taste.

              Serve and Garnish: Just before serving, give the salad a gentle stir to redistribute the ingredients. Sprinkle a light dusting of paprika on top for an inviting pop of color, and finish with a garnish of freshly chopped chives for an aromatic touch.

                - Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 6