Description
Deviled Egg Macaroni Salad is a creamy and tangy side dish that combines the classic flavors of deviled eggs with pasta, making it a delightful addition to any gathering.
Ingredients
Scale
- 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
- Cook the elbow macaroni in salted boiling water until al dente, then drain.
- Boil the eggs in cold water; let sit off heat for 10-12 minutes, then cool in ice water and peel.
- In a mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, and seasonings; mix well.
- Chop the boiled eggs and fold them into the dressing along with chopped celery, red onion, and pickles.
- Gently mix in the cooked macaroni until evenly combined.
- Chill for at least one hour before serving, garnished with extra paprika.
Notes
- For added flavor, consider using Dijon mustard instead of yellow mustard.
- Feel free to customize with your favorite add-ins such as diced bell peppers or herbs.
- This dish can be made a day ahead for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 210mg