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Deviled Egg Macaroni Salad Recipe

Deviled Egg Macaroni Salad Recipe

4.9 from 23 reviews

Deviled Egg Macaroni Salad is a delightful twist on the classic macaroni salad, combining the creamy goodness of deviled eggs with traditional macaroni salad ingredients for a flavorful side dish or light meal. Creamy, tangy, and packed with savory flavors, this salad is perfect for picnics, potlucks, or a simple summer lunch.

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: Cook the elbow macaroni in salted boiling water until al dente, then drain.
  2. Boil the Eggs: Boil the eggs in cold water; 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.
  5. Assemble the Salad: Gently mix in the cooked macaroni until evenly combined.
  6. Chill and Serve: Chill for at least one hour before serving, garnished with extra paprika.

Nutrition

Keywords: Deviled Egg Macaroni Salad, Macaroni Salad Recipe, Egg Salad, Side Dish, Summer Salad