Description
Deviled Egg Macaroni Salad combines creamy deviled eggs with classic macaroni salad for a flavorful, crowd-pleasing side dish.
Ingredients
Scale
For the Salad:
- 2 cups elbow macaroni, cooked and cooled
- 6 large hard-boiled eggs, peeled and chopped
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup sweet pickle relish
- 1/4 cup diced pickles (optional)
For the Dressing:
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
For Garnish:
- Paprika (for dusting)
- Fresh parsley, chopped
- Sliced boiled eggs (optional)
Instructions
- Cook the Macaroni – Boil elbow macaroni in salted water until al dente. Drain, rinse with cold water, and set aside.
- Prepare the Eggs – Boil eggs for 10-12 minutes, cool in an ice bath, peel, and chop four eggs. Slice two eggs for garnish.
- Make the Dressing – In a bowl, whisk together mayonnaise, mustards, vinegar, sugar, spices, and seasonings until smooth.
- Assemble the Salad – In a large bowl, mix macaroni, chopped eggs, celery, red onion, and relish. Pour in the dressing and toss to coat.
- Garnish and Chill – Top with sliced eggs, paprika, and parsley. Cover and refrigerate for at least 1 hour before serving.
Notes
- Use slightly older eggs for easier peeling.
- Rinse pasta with cold water to stop the cooking process.
- Chill the salad before serving to let flavors meld.
- Adjust mustard and sugar for a tangier or sweeter taste.
- Store in an airtight container for up to 3 days in the fridge.
- Prep Time: 15minutes
- Cook Time: 15minutes