Description
This Creamy Deviled Egg Macaroni Salad blends the tangy richness of deviled eggs with the familiar comfort of pasta salad. Perfectly chilled and dressed in a velvety mustard-mayo dressing, it’s a crowd-pleasing side for picnics, barbecues, or easy weekday meals.
Ingredients
2 cups elbow macaroni, uncooked
6 large eggs
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/3 cup sweet pickle relish
1/4 cup red onion, finely chopped
1/3 cup celery, finely diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika (plus more for garnish)
1 tablespoon fresh parsley, chopped (optional)
Instructions
1. Boil macaroni in salted water until al dente. Drain, rinse with cold water, and let cool completely.
2. Boil eggs: cover with water, bring to a boil, remove from heat, and cover for 10–12 minutes. Transfer to an ice bath, peel, and chop.
3. In a bowl, mash 2 egg yolks. Whisk in mayonnaise, mustard, vinegar, relish, salt, pepper, and paprika until smooth.
4. In a large mixing bowl, combine pasta, chopped eggs, onion, and celery. Pour dressing over and mix gently.
5. Garnish with extra paprika and parsley. Cover and refrigerate at least 1 hour before serving.
Notes
For best texture, chill the salad for at least an hour before serving.
Use Greek yogurt to replace half the mayo for a lighter variation.
Add a handful of crispy bacon bits for extra flavor and crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 190mg