Description
A creamy and tangy Deviled Egg Macaroni Salad combining tender elbow macaroni with classic deviled egg flavors, enhanced by crisp celery, tangy pickles, and a zesty dressing. Perfect as a side dish for picnics, barbecues, or casual gatherings.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni
Eggs
- 6 large eggs
Dressing
- 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
Mix-ins
- 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
- Cook the macaroni: Bring a large pot of salted water to a boil, then add the elbow macaroni. Cook until al dente, about 8-10 minutes, then drain and set aside to cool slightly.
- Boil the eggs: Place the eggs in a pot and cover with cold water. Bring to a boil, then remove from heat and let sit, covered, for 10-12 minutes. Transfer eggs to an ice water bath to cool, then peel and chop them.
- Prepare the dressing: In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper until smooth and well combined.
- Combine eggs and vegetables: Fold chopped boiled eggs, finely chopped celery, red onion, dill pickles or relish, and optional chives into the dressing until all ingredients are evenly coated.
- Add the macaroni: Gently mix in the cooked macaroni, ensuring the pasta is fully coated with the dressing and evenly mixed with the eggs and vegetables.
- Chill and serve: Cover the salad and refrigerate for at least one hour to allow flavors to meld. Before serving, garnish with extra paprika and sprinkle fresh parsley on top.
Notes
- Ensure macaroni is cooked al dente to avoid a mushy salad.
- Chilling the salad enhances the flavors and improves texture.
- Use sweet relish if you prefer a sweeter flavor profile instead of dill pickles.
- Optional fresh chives or green onions add a nice mild onion flavor.
- This salad keeps well in the refrigerator for up to 2 days.
