Description
This Deviled Egg Macaroni Salad is a creamy and flavorful side dish perfect for picnics, potlucks, or summer gatherings. It combines tender elbow macaroni with classic deviled egg flavors, enhanced by tangy mustards, apple cider vinegar, and a hint of paprika. Crisp celery, red onion, and sweet pickle relish add texture and brightness, making this salad a refreshing and satisfying addition to any meal.
Ingredients
Scale
Pasta and Eggs
- 2 cups elbow macaroni, uncooked
- 6 large eggs
Dressing and Mix-ins
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika, plus more for garnish
- 1/4 cup sweet pickle relish
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- Salt and black pepper to taste
- Chopped chives or parsley for garnish (optional)
Instructions
- Cook the macaroni: In a large pot of salted boiling water, cook the elbow macaroni until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Hard-boil the eggs: Place eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10–12 minutes. Drain and immediately cool the eggs under cold running water.
- Peel and separate eggs: Peel the cooled eggs carefully. Separate the yolks from the whites. Chop the egg whites into small pieces and set aside for later.
- Prepare the deviled egg dressing: In a large bowl, mash the egg yolks with mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, garlic powder, onion powder, paprika, salt, and black pepper until smooth and creamy.
- Combine the salad: Add the cooked macaroni, chopped egg whites, sweet pickle relish, finely chopped red onion, and celery to the bowl with the yolk mixture. Gently stir everything together until fully combined and creamy.
- Chill and garnish: Cover the salad and chill in the refrigerator for at least 1 hour to allow flavors to meld. Before serving, garnish with an extra sprinkle of paprika and optionally chopped chives or parsley for a fresh touch.
Notes
- You can substitute Greek yogurt for mayonnaise to make a lighter version of the salad.
- For a spicy kick, add a dash of hot sauce or finely chopped pickled jalapeños.
- This salad is best served cold and can be prepared up to a day in advance for convenience.
