Directions

1. Prepare the Eggs

• Cut the boiled eggs in half.

• Remove the yolks and place them in a large bowl.

• Chop the whites and set aside.

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2. Make the Deviled Dressing

• Mash the yolks with a fork until smooth.

• Add mayonnaise, mustard, vinegar, sugar, garlic powder, paprika, salt, and pepper.

• Stir until the mixture becomes creamy and well blended.

3. Assemble the Salad

• To the bowl with the dressing, add:

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  • Cooked macaroni

  • Chopped egg whites

  • Celery

  • Red onion

  • Dill pickles

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  • Parsley (if using)

• Gently stir until everything is evenly coated in the dressing.

4. Chill and Serve

• Cover and refrigerate for at least 1 hour to let the flavors meld.

• Before serving, sprinkle extra paprika on top for that classic deviled egg look.

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 Tips & Variations

• Use Greek yogurt instead of mayonnaise for a lighter, high-protein version.

• Make it keto-friendly by replacing elbow macaroni with chopped cauliflower or shirataki noodles.

• Add chopped bacon or cheddar cheese for a savory twist.

• Serve it in lettuce cups for a healthy dinner alternative.

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• Make ahead a day in advance—the flavor gets even better!

 Storage

• Refrigerator: Store covered for up to 4 days.

• Freezer: Not recommended due to mayo-based dressing.

• Stir well before serving if chilled for more than a day.

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 Time & Yield

• Prep Time: 20 minutes

• Cook Time: 10 minutes

• Chill Time: 1 hour

• Total Time: ~1 hour 30 minutes

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• Yield: Serves 10–12 people

 Tools Used

• Large mixing bowl

• Medium saucepan

• Knife and cutting board

• Fork or potato masher

• Spatula or spoon

• Measuring cups and spoons