Description

A creamy, tangy macaroni salad with deviled egg-inspired dressing. Ideal for potlucks or picnics, this dish balances richness and acidity with a smoky-sweet flavor profile.

Ingredients

1 pound elbow macaroni (or rotini/shells)
12 large hard-boiled eggs (10 yolks, 5 whites)
1 cup full-fat mayonnaise (or Greek yogurt)
2 tablespoons yellow mustard
2 tablespoons white vinegar
2 tablespoons granulated sugar
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups finely diced celery

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Instructions

Cook pasta in salted boiling water until al dente; drain and cool.
Combine mayonnaise, mustard, vinegar, sugar, paprika, salt, and pepper in a bowl.
Add cooled pasta and dressing to a large bowl, mixing thoroughly.
Fold in chopped egg yolks and whites along with celery.
Chill for at least 1 hour before serving, preferably 2-3 hours.

Notes

Substitute Greek yogurt for mayonnaise for a lighter option.
Apple cider vinegar works as an alternative to white vinegar.
Use only 12 egg yolks for an extra rich version.
Ensure eggs are fully cooled before assembling to avoid melting the dressing.

Prep Time: 20
Cook Time: 12
Category: Uncategorized
Method: Chilling
Cuisine: American