Ingredients:
8 oz elbow macaroni (about 2 cups) 
6 hard-boiled eggs, peeled and chopped 
½ cup mayonnaise 
2 tbsp yellow mustard 
1 tbsp apple cider vinegar 
1 tbsp sweet pickle relish 
½ tsp paprika 
½ tsp onion powder 
½ tsp garlic powder 
Salt and pepper, to taste 
2 stalks celery, finely chopped
¼ cup red onion, finely chopped
1 tbsp fresh parsley, chopped 
Paprika (for garnish)
Instructions:
Cook the elbow macaroni according to the package directions. Drain, rinse with cold water, and set aside to cool. 
In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sweet pickle relish, paprika, onion powder, garlic powder, salt, and pepper. 
Gently fold in the chopped hard-boiled eggs, celery, red onion, and fresh parsley. 
Add the cooled macaroni to the egg mixture and stir until everything is well combined. 
Taste and adjust seasoning if needed. Garnish with a sprinkle of paprika for a classic deviled egg look. 
Refrigerate the salad for at least 1 hour before serving to let the flavors meld. 
Serve and enjoy your creamy, tangy Deviled Egg Macaroni Salad! 
Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min + chilling
Servings: 6 servings