Deviled Egg Macaroni Salad

In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

Boil the Eggs:
In a separate pot, place the eggs and cover them with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes. Transfer the eggs to an ice bath to cool, then peel and chop them.

Prepare the Dressing:
In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper. Mix until smooth.

Combine Ingredients:
Add the cooked macaroni, chopped eggs, celery, red onion, and sweet pickle relish to the dressing. Gently fold everything together until well combined.

Chill the Salad:
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

Serve:
Before serving, give the salad a good stir. Garnish with additional paprika and chopped parsley. Serve chilled.

Serving and Storage Tips