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Deviled Egg Macaroni Salad

Deviled Egg Macaroni Salad
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Deviled Egg Macaroni Salad is a creamy, tangy side dish that combines the flavors of classic deviled eggs with tender macaroni for a perfect potluck or picnic dish.

Ingredients

Units Scale
  • 8 oz (225g) elbow macaroni
  • 6 large eggs
  • 1/2 cup (120g) mayonnaise
  • 1 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1/4 tsp paprika (plus more for garnish)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup (75g) finely chopped celery
  • 1/4 cup (40g) finely chopped red onion
  • 2 tbsp chopped dill pickles or relish
  • 1 tbsp chopped fresh parsley (optional)

Instructions

  1. Cook macaroni according to package instructions. Drain and rinse with cold water. Set aside to cool.
  2. Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes. Cool, peel, and chop.
  3. In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, paprika, salt, and black pepper until smooth.
  4. Add chopped eggs, cooked macaroni, celery, red onion, pickles, and parsley to the bowl. Stir to combine.
  5. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
  6. Sprinkle with additional paprika before serving, if desired.

Notes

  • Chill the salad for several hours for the best flavor and texture.
  • Add a splash of pickle juice for an extra tangy kick.
  • Use Greek yogurt in place of some mayo for a lighter version.

Nutrition

Find it online: https://www.cookflash.com/deviled-egg-macaroni-salad/