Description
Deviled Egg Macaroni Salad is a creamy, tangy, and flavorful side dish combining tender elbow macaroni with chopped hard-boiled eggs, a zesty mayonnaise-mustard dressing, and crisp veggies. Perfect for picnics, potlucks, or a refreshing summer meal, this salad balances savory spices and fresh herbs for a classic twist on macaroni salad.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni (about 2 cups)
Eggs and Vegetables
- 6 hard-boiled eggs, peeled and chopped
- 2 stalks celery, finely chopped
- ¼ cup red onion, finely chopped
- 1 tbsp fresh parsley, chopped
Dressing
- ½ cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp sweet pickle relish
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and pepper, to taste
Garnish
- Paprika (for garnish)
Instructions
- Cook the macaroni: Prepare the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
- Make the dressing: In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, paprika, onion powder, garlic powder, salt, and pepper until smooth and well combined.
- Add chopped ingredients: Gently fold the chopped hard-boiled eggs, finely chopped celery, red onion, and chopped fresh parsley into the dressing mixture, ensuring even distribution without breaking up the eggs too much.
- Combine pasta and dressing: Add the cooled macaroni to the bowl with the egg mixture, stirring gently until all ingredients are evenly coated with the creamy dressing.
- Adjust seasoning: Taste the salad and add additional salt, pepper, or spices as needed to balance the flavors.
- Chill: Refrigerate the salad for at least one hour to let the flavors meld and the salad to chill thoroughly.
- Serve and garnish: Before serving, sprinkle a light dusting of paprika on top to enhance the classic deviled egg appearance. Enjoy your creamy, tangy Deviled Egg Macaroni Salad!
Notes
- Hard-boil eggs at least 10 minutes before peeling and chopping for best texture.
- You can substitute yellow mustard with Dijon for a slightly different tang.
- Adjust the amount of relish based on your preferred sweetness level.
- Use fresh scallions instead of red onion for a milder flavor.
- For a lighter version, use a low-fat mayonnaise or Greek yogurt in place of regular mayonnaise.
- This salad can be made a day ahead to deepen flavors; keep refrigerated.
- Add a dash of celery seed for an extra traditional macaroni salad flavor.
