Deviled Egg Macaroni Salad
This nostalgic Deviled Egg Macaroni Salad is a perfect balance of creamy, tangy flavors, ready quicker with a trusty pressure cooker, making it a delightful choice for summer gatherings.
Equipment
- 1 Pressure cooker for cooking pasta
Ingredients
Main ingredients
- 1 pound pasta elbow macaroni or small shapes that hold dressing well
- 12 hard boiled eggs peeled and ready to chop
- 1 cup mayonnaise or plain Greek yogurt if you want tang
- 2 tablespoons yellow mustard for classic deviled egg punch
- 2 tablespoons white vinegar to balance creaminess
- 2 tablespoons granulated sugar to add sweet contrast
- 1 teaspoon salt to bring out flavor
- 1 teaspoon black pepper for gentle kick
- 1 teaspoon paprika to sprinkle on top or mix in for smoky taste
Instructions
Instructions
- Add pasta and enough water to cover in pressure cooker. Seal lid and set to high pressure until float valve pops up.
- Cook pasta by package's time minus a minute. Use slow release to avoid overcooking.
- Drain pasta, spread on tray or colander, and cool to room temperature.
- Chop hard boiled eggs into small pieces.
- Whisk mayo, mustard, vinegar, sugar, salt, pepper, and paprika in a big bowl until smooth. Fold pasta and eggs into dressing and chill for 30 minutes.
Notes
Serve chilled and enjoy the creamy and tangy flavors reminiscent of deviled eggs, perfect for picnics and potlucks.