MummyChunk
2024-10-16 13:17:58 UTC
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PermalinkIngredients
8 oz elbow macaroni (about 2 cups)
6 hard-boiled eggs, peeled and chopped
œ cup mayonnaise
2 tbsp yellow mustard
1 tbsp apple cider vinegar
1 tbsp sweet pickle relish
œ tsp paprika 6
œ tsp onion powder
œ tsp garlic powder
Salt and pepper, to taste Â6
2 stalks celery, finely chopped
Œ cup red onion, finely chopped
1 tbsp fresh parsley, chopped
Paprika (for garnish) 6
Instructions
1ã Cook the elbow macaroni according to the packag
directions. Drain, rinse with cold water, and set aside to cool
]
2ã In a large bowl, whisk together the mayonnaise
mustard, apple cider vinegar, sweet pickle relish, paprika, onio
powder, garlic powder, salt, and pepper
DáN6
3ã Gently fold in the chopped hard-boiled eggs, celery
red onion, and fresh parsley. ZRÅ
4ã Add the cooled macaroni to the egg mixture and sti
until everything is well combined. ]
5ã Taste and adjust seasoning if needed. Garnish with
sprinkle of paprika for a classic deviled egg look. 6
6ã Refrigerate the salad for at least 1 hour befor
serving to let the flavors meld. D
7ã Serve and enjoy your creamy, tangy Deviled Eg
Macaroni Salad! ]
Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min + chillin
Servings: 6 serving
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