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Creamy Deviled Egg Macaroni Salad taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Deviled Egg Macaroni Salad: A Pressure Cooker Story

A creamy and tangy deviled egg macaroni salad that's quick to make in a pressure cooker. Perfect picnic or potluck dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Italian
Servings 8 servings
Calories 400 kcal

Equipment

  • 1 Pressure cooker For cooking pasta

Ingredients
  

Main ingredients

  • 1 pound pasta elbow macaroni or small shapes
  • 12 hard boiled eggs chopped
  • 1 cup mayonnaise or plain Greek yogurt for creaminess
  • 2 Tablespoons yellow mustard for tangy taste
  • 2 Tablespoons white vinegar for balance
  • 2 Tablespoons granulated sugar for sweetness
  • 1 teaspoon salt to enhance flavors
  • 1 teaspoon black pepper for slight heat
  • 1 teaspoon paprika for garnish

Instructions
 

Instructions

  • Set your pressure cooker up with broth depth just enough to cover pasta. You want it snug but not swimming.
  • Add the pasta straight in and lock the lid tight. Watch for that pressure build sound.
  • Cook the pasta according to package time but drop 2 minutes off for the cooker. Usually 4 minutes is great for al dente.
  • Use quick release when done to stop heat fast. Carefully watch that valve hiss as steam lets out.
  • Drain pasta completely and spread out to cool fast so it doesn’t keep cooking.
  • Peel and chop your hard boiled eggs real fine while pasta cools. Gets everything ready to mix up quick.
  • Mix mayo or yogurt, mustard, vinegar, sugar, salt and pepper all together in a big bowl.
  • Combine pasta and eggs with the dressing. Stir gently so the pasta don’t break. Cover and chill at least 30 minutes for flavors to meld. Sprinkle paprika on top before serving.

Notes

Serve chilled with a sprinkle of paprika on top.