Deviled Egg Macaroni Salad Recipe
This Deviled Egg Macaroni Salad is a creamy, flavorful twist on classic macaroni salad, combining tender elbow macaroni with chopped hard-boiled eggs and a tangy deviled egg-inspired dressing. Enhanced with crunchy celery, red onion, and pickles, this salad is perfect as a side dish for picnics, barbecues, or potlucks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- Cook Macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, about 7-8 minutes. Drain well and set aside to cool.
- Boil Eggs: Place eggs in cold water, bring to a boil, then remove from heat and let sit covered for 10-12 minutes. Transfer eggs to ice water to cool completely, then peel and set aside.
- Make Dressing: In a mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper until smooth and well combined.
- Prepare Egg Mixture: Chop the peeled hard-boiled eggs into bite-sized pieces and fold gently into the dressing along with the chopped celery, red onion, and pickles (or sweet relish).
- Combine Salad: Add the cooled macaroni to the egg dressing mixture and gently stir to combine everything evenly. Sprinkle in fresh chives or green onions if using, and fold in fresh parsley for added flavor.
- Chill and Serve: Refrigerate the salad for at least 1 hour to allow flavors to meld. Before serving, garnish with a sprinkle of extra paprika for color and a subtle smoky flavor.
Notes
- Cook macaroni to al dente to prevent mushy salad after chilling.
- Use fresh parsley and chives for the best flavor and color contrast.
- For a tangier salad, increase the apple cider vinegar slightly.
- This salad is best enjoyed within 2 days of preparation for freshness.
- Can be made a day ahead to save time.
Keywords: Deviled Egg Macaroni Salad, Macaroni Salad, Deviled Egg Salad, Picnic Salad, Side Dish
Find it online: https://spatulaqueen.com/deviled-egg-macaroni-salad-recipe/
