Happy Labor Day everyone! It has been unbearably hot around here lately. Like heat indexes of 105 degrees and up hot. And the pools are closed so that means I have pretty much locked Noah and myself in the house. It literally feels like stepping into a sauna when you go outside. Luckily, we are supposed to get a bit of a break for the next couple of days. I hope that you all are keeping cool during your holiday celebrations.
I whipped up this Deviled Egg Macaroni Salad for Noah’s birthday but it would be just perfect for the last hurrahs of summer. This salad is packed with hardboiled eggs and relish all swimming in a creamy dressing to make a deviled egg-esque pasta that is just delish.
I changed the recipe a bit by reducing the mayonnaise (and using reduced fat) and upping the relish. It was honestly still incredibly creamy (even leftover the next few days) with a cup less mayo and you all know I love pickles so extra relish shouldn’t surprise you.
I love having different pasta and macaroni salad recipes on hand so that we don’t get bored and we can mix things up all summer. This is definitely a new favorite that has been added to my repertoire.
- 1 lb. elbow pasta, cooked 1 minute less than package directions
- 2 cups mayo
- 2 Tbsp. yellow mustard
- 2 tsp. white vinegar
- Salt and pepper to taste
- 6 hard boiled eggs, peeled and chopped
- 1/2-1 cup dill pickle relish
Mix together the mayo, mustard, vinegar, salt and pepper.
Gently fold pasta, eggs and relish into the sauce. Cover and refrigerate until serving (it’s best the next day). Sprinkle with paprika right before serving.