Deviled Egg Macaroni Salad Recipe
This Deviled Egg Macaroni Salad combines the creamy tanginess of classic deviled eggs with tender elbow macaroni and a fresh, crisp mix of vegetables. Perfect as a side dish for picnics, barbecues, or potlucks, this salad features a flavorful dressing with mayonnaise, mustard, and apple cider vinegar, balanced by sweet and savory notes from paprika, sugar, and pickles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
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
Vegetables & Garnish
- 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 according to package instructions, typically about 8-10 minutes. Drain the macaroni well and set aside to cool.
- Boil the eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then remove the pot from the heat and let the eggs sit, covered, for 10-12 minutes. Transfer the eggs to a bowl of ice water to cool completely before peeling.
- Prepare the dressing: In a mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper until smooth and well combined.
- Combine the salad ingredients: Chop the peeled boiled eggs into chunks and fold them gently into the dressing along with the finely chopped celery, red onion, dill pickles or relish, fresh chives or green onions if using, and parsley.
- Mix with macaroni: Add the cooled cooked macaroni to the egg and dressing mixture. Gently stir until all ingredients are evenly coated and combined.
- Chill and garnish: Refrigerate the salad for at least one hour to allow flavors to meld. Before serving, sprinkle extra paprika on top for garnish and serve chilled.
Notes
- Make sure to cool the cooked macaroni completely to prevent the salad from becoming watery.
- For a tangier flavor, you can adjust the amount of apple cider vinegar to taste.
- Chopped fresh herbs like dill or parsley add brightness and freshness to the salad.
- This salad can be prepared a day ahead and stored covered in the refrigerator.
- Use sweet relish instead of chopped dill pickles if you prefer a sweeter profile.
Keywords: deviled egg salad, macaroni salad, picnic recipes, easy side dish, egg salad, summer salad
Find it online: https://todayfoodrecipe.com/deviled-egg-macaroni-salad-recipe/
