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To make this tasty dish, you will need: - 2 cups elbow macaroni - 4 hard-boiled eggs, peeled and 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 chopped - 1/4 cup red onion, finely chopped - Salt and black pepper to taste - Paprika for garnish - Fresh chives, chopped, for garnish You can swap some ingredients if needed. Instead of elbow macaroni, use small shells or rotini. For mayo, Greek yogurt works well for a lighter taste. Use yellow mustard if you do not have Dijon. If you want a crunch, add bell peppers or cucumber. For a sweet touch, consider using chopped apples instead of sweet pickle relish. Using fresh ingredients gives the best flavor. Fresh herbs like chives add a bright taste. Fresh vegetables like celery and red onion add crunch and color. However, prepared ingredients can save time. If you're in a rush, using store-bought hard-boiled eggs or pre-chopped veggies can help. Just be careful about the taste. Always taste the salad before serving to ensure it is delicious! First, grab a large pot and fill it with water. Add salt to the water. Bring the water to a boil. Once boiling, add 2 cups of elbow macaroni. Cook the macaroni as per the package instructions, usually around 8 to 10 minutes. You want it to be al dente, which means it should have a little bite. After cooking, drain the macaroni in a colander. Rinse it under cold water to stop the cooking. This helps keep the pasta firm. Next, take a large mixing bowl. Add 1/2 cup of mayonnaise, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar to the bowl. These ingredients give the salad its creamy taste. Then, sprinkle in some salt and black pepper to your liking. Mix everything well until it is smooth and creamy. This dressing is the heart of the salad. Now, it’s time to fold in the good stuff! Add 4 chopped hard-boiled eggs, 1/4 cup of sweet pickle relish, 1/4 cup of finely chopped celery, and 1/4 cup of finely chopped red onion to the bowl. Use a spatula to gently fold these ingredients into the dressing. Be careful not to break the eggs too much. Once everything is well mixed, add the cooled macaroni to the bowl. Gently stir to coat the macaroni with the dressing. After combining all the ingredients, taste the salad. Adjust the salt or pepper as needed. Cover the bowl with plastic wrap and place it in the fridge. Let the salad chill for at least 1 hour. This time allows the flavors to blend together. Before serving, give it a gentle stir, then sprinkle paprika on top for some color. Finish with some chopped chives for a fresh touch. Enjoy your tasty deviled egg macaroni salad! To boil eggs well, start with cold water. Place the eggs in a pot and cover them with water. Bring the water to a gentle boil over medium heat. Once boiling, cover the pot and turn off the heat. Let the eggs sit for 10-12 minutes. After that, place the eggs in cold water to cool. This helps them peel easily. For peeling, tap the egg gently on a hard surface, then roll it to crack the shell. Start peeling from the larger end for better results. Tasting your salad is key. After mixing your ingredients, take a small bite. If it needs more flavor, add salt or pepper. You can also add more Dijon mustard for a tangy kick. If you like it sweet, add a bit more pickle relish. Remember, flavors blend more after chilling. So, taste again after it has been in the fridge for an hour. This way, you can adjust the seasoning perfectly. Serving your salad well makes it more appealing. Use a large bowl to show off the colors. Sprinkle paprika on top for a nice touch. Fresh chives add a pop of green and a mild onion flavor. You can also use small cups for individual servings. This makes it fun and easy for guests. Add a slice of hard-boiled egg on top for extra flair. Enjoy the smiles when you serve this dish! {{image_2}} You can add protein to your deviled egg macaroni salad. Chicken, tuna, or bacon work great. If you use chicken, rotisserie chicken is easy. Just shred it and mix it in. Tuna adds a nice flavor too. Drain the can before mixing it in. Bacon gives a crispy touch. Cook the bacon, crumble it, and fold it in. Each option makes the salad more filling. If you prefer a vegetarian version, swap out the eggs or add more veggies. You can use chickpeas instead of eggs. They add protein and a different texture. Try adding bell peppers, cucumbers, or even avocado. These swaps keep the salad fresh and tasty. You can also use vegan mayo for a dairy-free option. This way, everyone can enjoy it. If you like spice, add some heat to your salad. You can mix in chopped jalapeños for a kick. Another option is to use a spicy mustard instead of Dijon. Hot sauce is also a great choice. Just a few drops can change the whole flavor. For extra fun, sprinkle cayenne pepper on top. This spicy twist makes your salad stand out. To keep your deviled egg macaroni salad fresh, place it in an airtight container. This helps prevent the salad from drying out. Be sure to store it in the fridge. It stays good for up to three days. You can also cover the bowl with plastic wrap if you don't have a container. Always give it a quick stir before serving again. Freezing macaroni salad is not ideal. The eggs and mayo can change texture when thawed. However, if you must freeze it, use a freezer-safe container. Leave some space at the top for expansion. It can last up to a month in the freezer. When you're ready, thaw it in the fridge overnight before serving. Stir well to mix the ingredients back together. To maintain freshness, always store the salad in a cool place. Avoid leaving it out at room temperature for more than two hours. If you are serving it at a party, keep it on ice. This will help keep it cool and safe to eat. It’s also smart to make small batches if you plan to eat it slowly. This way, you're less likely to have leftovers. Yes, you can make this salad ahead. It tastes even better after chilling. Prepare it up to a day in advance. Just keep it covered in the fridge. This lets the flavors mix well. Reheating is not needed for this salad. It is best served cold. If you want to warm it, use a microwave. Heat it in short bursts to avoid cooking the eggs. Absolutely! You can use any pasta you like. Shells, rotini, or penne work well. Just make sure to cook it al dente. This keeps the salad from being mushy. To make it gluten-free, choose gluten-free pasta. Many brands offer tasty options now. Just follow the same cooking steps. The rest of the salad ingredients are already gluten-free. Deviled Egg Macaroni Salad is a tasty mix of flavors and textures. We covered the main ingredients and their alternatives, ensuring you have options. The step-by-step guide makes cooking easy, while tips help you get it just right. You can try fun variations too, from added protein to spicy twists. Store any leftovers safely to keep them fresh. Now, you have the tools to make this salad unforgettable every time! Enjoy your cooking adventure!

Deviled Egg Macaroni Salad

Elevate your summer picnics with a delicious Deviled Egg Macaroni Salad that combines creamy flavors and a delightful crunch! This easy recipe features elbow macaroni, hard-boiled eggs, and a zesty dressing that's sure to satisfy. Perfect as a side dish or a main course, it's quick to prep and packed with taste. Don’t miss out on this refreshing twist on a classic – click to explore the full recipe and impress your guests!
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Ingredients
  

2 cups elbow macaroni

4 hard-boiled eggs, peeled and 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 chopped

1/4 cup red onion, finely chopped

Salt and black pepper to taste

Paprika for garnish

Fresh chives, chopped, for garnish

Instructions
 

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

    In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix well until smooth and creamy.

      Add the chopped hard-boiled eggs, sweet pickle relish, celery, and red onion to the bowl and gently fold them in to avoid breaking the eggs too much.

        Once the macaroni is cooled, add it to the egg mixture and mix everything gently until the macaroni is well coated with the dressing.

          Taste and adjust seasoning as necessary, adding more salt or pepper if desired.

            Cover and refrigerate for at least 1 hour to allow the flavors to meld.

              Before serving, stir the salad gently and sprinkle paprika on top for color, followed by a garnish of chopped chives.

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