Deviled Egg Macaroni Salad Recipe

Introduction

Deviled Egg Macaroni Salad is a delightful twist on classic macaroni salad that combines creamy textures with the bold flavors of deviled eggs. Perfect for picnics, potlucks, or a refreshing side dish, this salad is easy to make and sure to please a crowd.

Ingredients

• 8 oz elbow macaroni
• 6 large eggs
• ½ cup mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• ½ tsp paprika (plus extra for garnish)
• 1 tsp sugar
• Salt and black pepper to taste
• ½ cup finely chopped celery
• ¼ cup chopped red onion
• ¼ cup chopped dill pickles or sweet relish
• 1 tbsp chopped fresh chives or green onions (optional)
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Step 1: Cook the elbow macaroni in salted boiling water until al dente, then drain and set aside.
2. Step 2: Place eggs in cold water and bring to a boil. Turn off the heat and let the eggs sit for 10-12 minutes, then transfer to ice water to cool. Peel the eggs once cool.
3. Step 3: In a mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper until smooth and well combined.
4. Step 4: Chop the peeled eggs and gently fold them into the dressing along with the chopped celery, red onion, pickles, chives (if using), and parsley.
5. Step 5: Add the cooked macaroni and gently mix until everything is evenly coated with the dressing.
6. Step 6: Chill the salad in the refrigerator for at least one hour before serving. Garnish with extra paprika just before serving for a pop of color and flavor.

Tips & Variations

• For extra tang, try replacing apple cider vinegar with lemon juice.
• Add diced cooked bacon for a smoky flavor.
• Use sweet relish instead of dill pickles if you prefer a milder taste.
• Chilling the salad overnight enhances the flavors even more.

Storage

Store leftover Deviled Egg Macaroni Salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This salad is best enjoyed chilled and should not be left out at room temperature for extended periods due to the egg and mayonnaise content.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small pasta shapes like shells, rotini, or small penne work well in this salad if elbow macaroni is unavailable.

How do I know when the eggs are perfectly boiled?

After boiling, letting the eggs sit off heat in hot water for 10-12 minutes ensures a creamy yolk without overcooking. Cooling in ice water stops the cooking immediately and makes peeling easier.

Deviled Egg Macaroni Salad Recipe

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★★★★★

4.7 from 79 reviews

Deviled Egg Macaroni Salad is a creamy and tangy twist on classic macaroni salad, combining perfectly cooked elbow macaroni with chopped hard-boiled eggs, celery, red onion, and dill pickles, all tossed in a zesty dressing made with mayonnaise, mustard, apple cider vinegar, and paprika. Chilled to enhance its flavors, this salad makes a delightful side dish for picnics, barbecues, or any casual gathering.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 8 oz elbow macaroni

Eggs

• 6 large eggs

Dressing

• ½ cup mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• ½ tsp paprika (plus extra for garnish)
• 1 tsp sugar
• Salt and black pepper to taste

Mix-ins

• ½ cup finely chopped celery
• ¼ cup chopped red onion
• ¼ cup chopped dill pickles or sweet relish
• 1 tbsp chopped fresh chives or green onions (optional)
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-9 minutes. Drain and set aside to cool slightly.
2. Boil the eggs: Place the eggs in a pot and cover with cold water. Bring to a boil, then remove from heat and let sit, covered, for 10-12 minutes. Transfer the eggs to ice water to cool completely before peeling.
3. Prepare the dressing: In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper until smooth and well combined.
4. Combine eggs and vegetables: Chop the peeled boiled eggs and add them to the dressing along with finely chopped celery, red onion, dill pickles or relish, and optional chives or green onions. Mix until evenly incorporated.
5. Mix in the macaroni: Gently fold the cooked macaroni into the egg and dressing mixture until everything is evenly combined.
6. Chill and serve: Cover the salad and refrigerate for at least one hour to let the flavors meld. Before serving, garnish with extra paprika and fresh parsley.

Notes

• For best flavor, chill the salad overnight or at least one hour before serving.
• You can substitute sweet relish for dill pickles depending on your preferred taste.
• Optional fresh chives or green onions add a mild onion flavor and a pop of color.
• Use low-fat mayonnaise for a lighter version, though the texture may be less creamy.

Keywords: deviled egg macaroni salad, macaroni salad with eggs, creamy macaroni salad, picnic side dish, American salad recipe