Deviled Egg Macaroni Salad
A best-of-both-worlds side dish that'll be the hit of your summer cookout!
Ingredients
- 16 oz. elbow macaroni
- 12 large eggs
- 1 cup mayonnaise
- 1 cup celery diced
- 1/2 cup white or yellow onion diced
- 1/4 cup Dijon mustard
- 1/4 cup sweet relish
- 1 Tbsp. white horseradish
- 1 tsp. paprika
- 1 tsp. salt
- 1/4 tsp. pepper
Instructions
- Cook and drain the pasta according to package directions for al dente.
- Place the eggs into a large pot and cover them with 1 inch of cold water. Bring to a boil. Turn off the heat and cover for 12 minutes. Remove the eggs into a bowl of ice water. Once the eggs are cool, remove them from the water onto a paper towel.
- Peel the eggs and give them a rough chop. Dice the celery and the onion.
- In a large bowl, whisk together the mayonnaise, mustard, paprika, salt, pepper, horseradish and relish.
- Fold in the cooked macaroni, eggs, celery and onion.
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