Description
A delightful twist on classic deviled eggs and pasta salad, featuring creamy dressing and crunchy vegetables.
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup diced bell peppers
- 1/2 cup diced celery
- Salt and pepper, to taste
- Paprika for garnish
Instructions
- Boil the Pasta: Bring a large pot of water to a boil and add a pinch of salt. Add elbow macaroni and cook for 8–10 minutes until al dente.
- Cool the Pasta: Drain the macaroni and allow it to cool completely.
- Create the Dressing: In a large mixing bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar. Whisk until smooth.
- Combine with Ingredients: Fold in cooled macaroni, chopped eggs, diced bell peppers, and diced celery.
- Season to Perfection: Adjust seasoning with salt and freshly cracked pepper.
- Garnish and Chill: Sprinkle with paprika and refrigerate for at least 30 minutes before serving.
Notes
For best flavor, prepare the salad a day in advance. It can be stored in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 195mg