Deviled Egg Macaroni Salad

Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 9-10 minutes.

After cooking, transfer eggs to a bowl of ice water to cool. Peel and chop into small pieces, setting aside.

2. Cook the Pasta:
While the eggs are cooling, cook the macaroni according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

3. Make the Dressing:
In a large mixing bowl, combine mayonnaise, mustard, vinegar, sugar, salt, and pepper. Stir until smooth.

4. Assemble the Salad:
Add the cooked macaroni to the bowl with the dressing. Stir gently to coat the pasta with the dressing.

Fold in the chopped boiled eggs, celery, onion, and sweet pickle relish (if using).

5. Chill:
Cover the salad and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.

6. Garnish and Serve:

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