Deviled Egg Macaroni Salad
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- CHILL TIME
- 1 Hr
- COOK TIME
- 7 Min
Here's another two-in-one recipe that'll leave everyone at the potluck asking for more. Our Deviled Egg Macaroni Salad takes two summer favorites, deviled eggs and macaroni salad, and puts 'em together to deliver one dish that has twice the flavor!
What You'll Need
- 1 pound elbow macaroni
- 6 hard-boiled eggs, chopped
- 1 cup chopped celery
- 3/4 cup sweet pickle relish, drained well
- 2 cups mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Paprika for sprinkling
What to Do
- In a large pot of boiling water, cook macaroni 7 to 9 minutes, or just until tender. Drain, rinse, and let cool.
- In a large bowl, combine macaroni with remaining ingredients except paprika; mix well. Sprinkle with paprika and cover.
- Refrigerate 1 hour or until ready to serve.
You may need to add a little more mayonnaise to moisten before serving.
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