Description
A classic, comforting macaroni salad inspired by traditional deviled eggs, perfect for family gatherings and make-ahead meals.
Ingredients
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Elbow macaroni – 450 g (1 lb)
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Large eggs – 6
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Mayonnaise – 300 g (1 ¼ cups)
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Yellow mustard – 30 g (2 tablespoons)
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Dijon mustard – 10 g (2 teaspoons)
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White vinegar – 15 ml (1 tablespoon)
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Granulated sugar – 12 g (1 tablespoon)
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Paprika – 2 g (1 teaspoon)
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Salt – 5 g (1 teaspoon)
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Black pepper – 2 g (½ teaspoon)
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Celery, finely diced – 100 g (¾ cup)
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Red onion, finely minced – 50 g (⅓ cup)
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Sweet pickle relish – 60 g (¼ cup)
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Fresh chives, chopped – 15 g (2 tablespoons)
Instructions
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Cook the macaroni in salted boiling water until al dente. Drain, rinse with cold water, and cool completely.
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Hard-boil the eggs, cool, peel, and separate yolks from whites. Chop the whites finely.
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Mash the yolks in a bowl and whisk with mayonnaise, mustards, vinegar, sugar, paprika, salt, and pepper until smooth.
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In a large bowl, combine macaroni, egg whites, celery, onion, and relish.
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Fold in the dressing gently until evenly coated.
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Refrigerate for at least 1 hour before serving. Garnish with chives and paprika if desired.
Notes
For best flavor, prepare this salad a day ahead. Stir before serving and adjust seasoning or creaminess with a small amount of extra mayonnaise if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes