Creamy Deviled Egg Macaroni Salad -

Creamy Deviled Egg Macaroni Salad

Elevate your lunchtime game with a creamy deviled egg macaroni salad thats perfect for a vegetarian lunch option. This low-carb twist combines rich flavors and textures, bringing a new spin to traditional favorites. Explore the unique taste of this dish with epiceats and impress your palate! VegetarianLunch LowCarbLunch MacaroniSalad DeviledEggs HealthyEating LunchIdeas FoodInspo

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Ingredients

8 large eggs

2 cups elbow macaroni

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup sweet relish

1/2 cup chopped celery

1/4 cup finely diced red onion

1/4 cup chopped fresh parsley

Optional garnish: extra paprika and chopped chives

Instructions

Hard Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12-15 minutes. Afterward, transfer eggs to a bowl of ice water to cool. Once cool, peel and chop the eggs.

Cook the Macaroni: In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.

Combine Ingredients: In the bowl with the dressing, add the cooked macaroni, chopped eggs, sweet relish, chopped celery, diced red onion, and parsley. Gently mix until all ingredients are well coated with the dressing.

Chill: Cover the macaroni salad and refrigerate for at least 1 hour, allowing the flavors to meld.

Serve: Before serving, give the salad a good stir. Garnish with a sprinkle of paprika and chopped chives, if desired. Serve cold.

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 6-8