Deviled Egg Macaroni Salad Recipe
This Deviled Egg Macaroni Salad is a creamy, tangy, and flavorful twist on traditional macaroni salad. Featuring perfectly cooked elbow macaroni, chopped hard-boiled eggs, and a zesty dressing made with mayonnaise, mustard, apple cider vinegar, and a touch of paprika, it’s enhanced with crunchy celery, red onion, and pickles for extra texture. Chilled and garnished with fresh herbs and paprika, it makes an ideal side dish for picnics, barbecues, or potlucks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
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 the pasta: Bring a pot of salted water to a boil and cook the elbow macaroni until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.
- Boil the eggs: Place the eggs in a pot of cold water and bring to a boil. Once boiling, remove from heat and let the eggs sit covered in the hot water for 10-12 minutes. Then transfer to an ice bath to cool before peeling.
- Prepare the 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.
- Chop eggs and vegetables: Roughly chop the peeled boiled eggs. Finely chop the celery, red onion, pickles, and if using, chives or green onions.
- Combine ingredients: Gently fold the chopped eggs and vegetables into the dressing to evenly coat them.
- Mix in pasta: Add the cooked and cooled macaroni to the bowl and gently mix until all ingredients are thoroughly combined.
- Chill and serve: Refrigerate the macaroni salad for at least one hour to allow flavors to meld. Just before serving, garnish with fresh parsley and a sprinkle of paprika.
Notes
- For best results, chill the salad for several hours or overnight to enhance the flavor.
- You can substitute sweet relish for dill pickles if preferred.
- If you prefer a tangier salad, add a splash more apple cider vinegar.
- This salad can be made a day ahead and kept covered in the refrigerator.
- Add chopped hard-boiled egg whites on top as garnish for extra color and texture.
Keywords: Deviled Egg Macaroni Salad, Macaroni Salad, Egg Salad, Picnic Salad, Summer Salad, Side Dish
Find it online: https://biteandenjoy.com/deviled-egg-macaroni-salad-recipe/
