Deviled Egg Macaroni Salad

Ingredients:
2 cups elbow macaroni, uncooked
6 large eggs, hard-boiled and chopped
1/2 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp paprika
1/4 cup red onion, finely diced
2 tbsp dill pickles, chopped
Salt and pepper to taste
1 tbsp fresh parsley, chopped (for garnish)

Directions:
Cook macaroni according to package instructions. Drain and rinse with cold water, then set aside.
In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper until smooth.
Add cooked macaroni, chopped eggs, red onion, and pickles to the bowl. Gently toss to coat everything in the dressing.
Refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, garnish with fresh parsley and a sprinkle of paprika.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes (including chill time)
Per Serving:
350 kcal | Servings: 6 servings