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Deviled Egg Macaroni Salad Recipe

Deviled Egg Macaroni Salad Recipe
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★★★★★

4.8 from 28 reviews

This Deviled Egg Macaroni Salad combines the flavors of classic deviled eggs with creamy pasta salad. It’s a perfect side dish for picnics, potlucks, or as a light lunch. The tangy dressing with a hint of mustard and paprika complements the tender macaroni and boiled eggs, while the added crunch of celery and pickles gives it a satisfying texture.

Ingredients

Scale

For the Salad:

  • 8 oz elbow macaroni
  • 6 large eggs
  • 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
  • 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

  1. Cook the elbow macaroni: In salted boiling water, cook the elbow macaroni until al dente, then drain.
  2. Boil the eggs: In cold water, boil the eggs, let sit off heat for 10-12 minutes, then cool in ice water and peel.
  3. Prepare the dressing: In a mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, and seasonings; mix well.
  4. Combine ingredients: Chop the boiled eggs and fold them into the dressing along with chopped celery, red onion, and pickles. Gently mix in the cooked macaroni until evenly combined.
  5. Chill and serve: Chill the salad for at least one hour before serving, garnished with extra paprika.

Nutrition

Keywords: Deviled Egg Macaroni Salad, Macaroni Salad, Egg Salad, Pasta Salad, Side Dish

Find it online: https://dinewithlily.com/deviled-egg-macaroni-salad-recipe/