Deviled Egg Macaroni Salad
This delicious deviled egg macaroni salad combines the creamy, tangy flavors of deviled eggs with the satisfying texture of macaroni salad. Perfect for family gatherings and picnics.
Equipment
- 1 large pot for boiling pasta
- 1 mixing bowl large
- 1 spatula
- 1 knife for chopping ingredients
- 1 colander for draining pasta
Ingredients
Main Ingredients
- 8 oz elbow macaroni
- 6 large eggs hard-boiled
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Optional Add-ins
- 1/2 cup celery diced
- 1/4 cup red onion finely chopped
- 1/4 cup dill pickle relish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Peel the hard-boiled eggs and separate the yolks from the whites. Mash the yolks in a small bowl and chop the whites.
- In a large mixing bowl, combine the mashed egg yolks, mayonnaise, mustard, vinegar, sugar, salt, and pepper. Mix until smooth and well combined.
- Add the cooled macaroni, chopped egg whites, and any optional add-ins to the dressing. Stir gently to combine and coat the pasta evenly.
- Sprinkle paprika over the salad and adjust the seasoning with additional salt and pepper if needed.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve the salad cold as a side dish at your next gathering. Garnish with additional paprika or fresh parsley if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad is best served cold. If it starts to dry out, stir in a bit more mayonnaise before serving.
Notes
Pro Tips: Cook pasta al dente to avoid mushiness. Adjust seasonings to taste. Chill salad for flavors to meld. Ingredient Substitutions: Use Greek yogurt instead of mayonnaise for a lighter option. How to Serve: Serve cold, garnished with paprika or parsley. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare a day in advance for better flavor development.