Ingredients

Scale

For the Salad:

8 ounces elbow macaroni (about 2 cups)

6 large eggs, hard-boiled and peeled

½ cup celery, finely diced

¼ cup red onion, finely diced

¼ cup sweet pickles or relish

2 tablespoons fresh parsley, chopped (optional)

For the Dressing:

½ cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon yellow mustard

½ teaspoon smoked paprika (plus more for garnish)

½ teaspoon garlic powder

½ teaspoon salt (or to taste)

¼ teaspoon black pepper

½ teaspoon sugar (optional, for slight sweetness)

Instructions

Cook the Macaroni and Eggs:

Cook macaroni according to package directions until al dente. Drain, rinse with cold water, and let cool.

Meanwhile, place eggs in a pot of cold water, bring to a boil, then turn off heat and let sit for 10-12 minutes. Transfer to an ice bath, then peel and chop.

Prepare the Dressing:

In a large bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, smoked paprika, garlic powder, salt, pepper, and sugar.

Assemble the Salad:

Add cooled macaroni, chopped eggs, celery, red onion, pickles (or relish), and parsley to the bowl. Stir gently to combine, ensuring everything is well coated with the dressing.

Chill and Serve:

Cover and refrigerate for at least 30 minutes to let the flavors meld.

Before serving, sprinkle with additional smoked paprika for a classic deviled egg look.

Enjoy!

This creamy and flavorful salad pairs perfectly with grilled meats, sandwiches, or as a stand-alone dish.