Creamy and flavorful Macaroni Salad with Deviled Egg combines tender pasta, hard-boiled eggs, and a tangy dressing with mustard, paprika, and relish.

Elbow macaroni – 2 cups

Hard-boiled eggs (peeled and chopped) – 6

Mayonnaise – ½ cup

Sour cream – ¼ cup

Yellow mustard – 1 tbsp

Dijon mustard – 1 tsp

Apple cider vinegar – 1 tsp

Paprika – ½ tsp

Garlic powder – ½ tsp

Salt – ½ tsp

Black pepper – ¼ tsp

Celery (finely diced) – ¼ cup

Red onion (finely diced) – ¼ cup

Sweet pickle relish – ¼ cup

Fresh parsley (optional garnish) – 1 tbsp

Cook Mode Prevent your screen from going dark

1. Cook macaroni in salted water until al dente. Drain and rinse under cold water to cool completely.

2. In a large mixing bowl, whisk together mayonnaise, sour cream, both mustards, vinegar, paprika, garlic powder, salt, and pepper.

3. Fold in macaroni, chopped eggs, celery, red onion, and relish. Mix gently until fully coated.

4. Cover and refrigerate for at least 1 hour to allow flavors to meld.

5. Before serving, garnish with parsley and a sprinkle of paprika.

Use cold pasta to prevent it from absorbing too much dressing.

If the salad thickens after chilling, stir in extra mayonnaise.

Add bacon, jalapeños, or cheese for extra flavor.

Store leftovers in the refrigerator for up to 4 days.