Deviled Egg Macaroni Salad Recipe
Deviled Egg Macaroni Salad Recipe is creamy, rich and full of flavor. It mixes classic deviled eggs with soft pasta in one bowl.
Ingredients
- 2 cups elbow macaroni uncooked
- 6 hard-boiled eggs chopped
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ cup celery finely chopped
- ¼ cup red onion finely chopped
- ¼ cup dill pickles or relish
- Paprika for garnish
Instructions
Cook the macaroni
- Boil water in a large pot, add macaroni and cook until tender but firm, then drain and cool completely.
Prepare the eggs
- Boil eggs until hard, cool them in cold water, peel carefully, then chop them into small, even pieces for mixing.
Make the dressing
- Whisk mayonnaise, mustard, vinegar, sugar, salt, pepper and paprika together until smooth, creamy, and fully blended.
Combine pasta and vegetables
- Add cooled macaroni, celery, onion and pickles to a large bowl and gently toss to spread ingredients evenly.
Add chopped eggs
- Add chopped eggs into the bowl and fold them in slowly so the pieces stay chunky and nicely visible.
Mix with dressing
- Pour the dressing over the salad mixture and stir well until every piece is coated in creamy deviled egg flavor.
Chill the salad
- Cover the bowl and place it in the fridge for at least one hour to let flavors blend together fully.
Serve and garnish
- Before serving, taste for seasoning, adjust if needed, sprinkle paprika on top, and enjoy your chilled salad.
Notes
- Chill the salad for deeper flavor
- Use more mustard for extra tang
- Add sweet relish for sweeter taste
- Use Greek yogurt for lighter dressing
- Do not overcook the pasta
- Keep salad cold at outdoor events