Description
A creamy and tangy macaroni salad with the delightful addition of deviled eggs, bacon, and fresh herbs. Perfect for potlucks, picnics, or a simple weeknight meal.
Ingredients
Scale
- 1 pound elbow macaronin8 large eggsn1/2 cup mayonnaisen2 tablespoons yellow mustardn1 tablespoon apple cider vinegarn1/4 cup sweet pickle relishn1/4 cup finely chopped celeryn1/4 cup finely chopped red onionn4 slices bacon, cooked crisp and crumbledn1/4 cup chopped fresh parsleynSalt and pepper to tastenOptional: Paprika for garnish
Instructions
- Cook the macaroni according to package directions until al dente. Drain and rinse with cold water.nPeel the hard boiled eggs. Cut 6 eggs in half and scoop out the yolks into a bowl. Roughly chop the remaining 2 eggs and set them aside.nMash the egg yolks with mayonnaise, mustard, and apple cider vinegar until smooth and creamy.nIn a large bowl, combine the cooked macaroni, deviled egg mixture, chopped eggs, pickle relish, celery, red onion, and crumbled bacon. Gently mix everything together until well combined.nSeason with salt and pepper to taste.nCover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.nBefore serving, garnish with chopped fresh parsley and a sprinkle of paprika.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg