Description
Deviled Egg Macaroni Salad is a delightful twist on traditional pasta salad, combining the creamy richness of deviled eggs with tender elbow macaroni. This easy-to-make dish bursts with flavor and vibrant colors, making it a perfect addition to BBQs, potlucks, or casual lunches. In just 30 minutes, you can whip up this crowd-pleaser that’s customizable to suit your taste. Enjoy it chilled for a refreshing side that everyone will love!
Ingredients
Scale
- 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
- Chopped fresh chives or green onions (optional)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook elbow macaroni in salted boiling water until al dente. Drain and cool.
- Boil the eggs for 10–12 minutes, then place in an ice bath before peeling.
- In a mixing bowl, whisk together mayonnaise, mustard, vinegar, paprika, sugar, salt, and pepper until smooth.
- Chop the boiled eggs and fold them into the dressing along with celery, red onion, and pickles.
- Gently mix in the cooled macaroni until combined.
- Cover and chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 190mg