Deviled Egg Macaroni Salad
Nothing beats a refreshing pasta salad! This classic macaroni salad has creamy deviled egg-style dressing with mustard, mayonnaise, and zesty seasoning to add a pop of flavor and color. Perfect for a summer party!
Servings 8 servings
Ingredients
- 16 oz elbow macaroni
- 4 stalks celery diced
- 1 large yellow onion diced
- 1 1/2 cup mayonnaise
- 1 tbsp yellow mustard
- 1/2 cup dill pickle relish or hamburger relish
- 1/2 cup sweet relish
- 1 1/2 tsp seasoning salt or regular salt
- 1/2 tsp ground black pepper
- 2 tsp parsley flakes
- 7 hard boiled eggs 5 eggs crumbles & 2 eggs cut in halves
Instructions
- Boil the elbow macaroni pasta until al dente (10-12 minutes, or according to package directions).
- Bring a shallow pot or deep saucepan of water (and least 2 inches) to a boil. Cook 7 large eggs for about 10-12 minutes. Remove eggs and immediately submerge them in an ice bath to cool completely.
- Once the pasta is done, strain and rinse with cold water, then put the pasta back in the pot and let cool.
- Peel and dice 5 hard-boiled eggs, then dice celery and onions.
- Add the eggs, mayonnaise, relish, mustard, celery, onions, seasoning salt & pepper in a large mixing bowl.
- Stir the ingredients until well combined, then add in the elbow macaroni.
- Fold the ingredients until well combined, then add everything into a refrigerator safe bowl, and cover.
- Place in the refrigerator and let chill for about 2 hours.
- Add egg halves on top, then sprinkle the dried parsley flakes on top for garnish.
- Serve & enjoy!