Ingredients
• 12 large eggs – hard-boiled and peeled
• 1 lb elbow macaroni – cooked and cooled
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp garlic powder
• 1/2 tsp paprika (plus extra for garnish)
• Salt and black pepper – to taste
• 1/2 cup celery – finely chopped
• 1/2 cup red onion – finely chopped
• 1/4 cup dill pickles – finely chopped
• 2 tbsp fresh parsley – chopped (optional, for color)
Instructions
1. Prepare the eggs:
Cut the hard-boiled eggs in half. Remove the yolks and place them in a large mixing bowl. Chop the egg whites and set aside.
2. Make the deviled egg dressing:
Mash the yolks with a fork. Add mayonnaise, mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and pepper. Stir until smooth and creamy.
3. Assemble the salad:
To the dressing, add cooked macaroni, chopped egg whites, celery, red onion, dill pickles, and parsley (if using). Gently mix until everything is evenly coated.
4. Chill and serve:
Cover and refrigerate for at least 1 hour to let flavors meld. Before serving, sprinkle with extra paprika for a classic deviled egg look.
Servings: 10–12
Prep Time: 20 mins
Cook Time: 10 mins