Description
A creamy, tangy Deviled Egg Macaroni Salad that combines the rich flavors of deviled eggs with hearty pasta, creating a crowd-pleasing side dish perfect for BBQs, potlucks, and family gatherings.
Ingredients
Scale
Ingredients:
Salad Base:
- 2 cups elbow macaroni (or small pasta of choice)
- 6 large hard-boiled eggs, chopped
Dressing:
- 1 cup mayonnaise
- 2 tbsp yellow or Dijon mustard
- 1 tbsp vinegar (white or apple cider)
- 2 tbsp sweet pickle relish
- Salt and pepper, to taste
Add-Ins:
- 1 stalk celery, finely diced
- 1/4 cup red onion, finely diced
- 1 tsp paprika (for garnish)
- Optional: fresh dill, crumbled bacon, or shredded cheese
Instructions
Instructions:
- Cook the Pasta: Boil macaroni in salted water until al dente. Drain and rinse under cold water. Let cool.
- Prepare the Eggs: Boil eggs for 10–12 minutes, then transfer to an ice bath. Peel and chop.
- Make the Dressing: In a medium bowl, whisk together mayonnaise, mustard, vinegar, pickle relish, salt, and pepper. Adjust seasoning to taste.
- Combine the Salad: In a large bowl, mix cooled pasta, chopped eggs, celery, and red onion. Add dressing and gently fold to combine.
- Garnish: Transfer to a serving dish, sprinkle with paprika, and add optional garnishes like dill or bacon.
- Chill and Serve: Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
Notes:
- To make it lighter, swap some mayonnaise for Greek yogurt.
- Add diced jalapeños for a spicy version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dishes
- Method: Boiling and Mixing
- Cuisine: American