Deviled Egg Macaroni Salad
Deviled Egg Macaroni Salad is a delightful twist on the classic pasta salad, blending creamy deviled egg flavors with tender elbow macaroni. This easy-to-make dish is perfect for any occasion, from summer BBQs to cozy family gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
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, drain, and set aside.
- 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, salt, and pepper until smooth.
- Chop the boiled eggs and fold into the dressing along with chopped celery, red onion, and pickles.
- Mix in the cooked macaroni until evenly combined.
- Chill for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 220mg
Find it online: https://dinnerscoop.com/deviled-egg-macaroni-salad/