Print

Creamy Deviled Egg Macaroni Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and tangy deviled egg macaroni salad that combines tender pasta, chopped hard-boiled eggs, and a rich mustard dressing for a nostalgic and crowd-pleasing side dish.

Ingredients

  • 2 cups elbow macaroni (dry)
  • 6 large eggs
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons sweet pickle relish
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika (plus extra for garnish)
  • 2 tablespoons fresh chives or parsley, chopped (for garnish)

Instructions

  1. Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cool water, then allow to cool completely.
  2. Hard-boil the eggs, cool them in ice water, peel, and chop.
  3. In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, salt, black pepper, and paprika until smooth.
  4. Stir in the chopped celery and red onion.
  5. Gently fold in the cooled macaroni and chopped eggs until evenly coated.
  6. Taste and adjust seasoning if needed.
  7. Cover and refrigerate for at least 1 hour before serving.
  8. Before serving, sprinkle with additional paprika and garnish with fresh chives or parsley.

Notes

  • Add a teaspoon of Dijon mustard for extra tang.
  • Substitute part of the mayonnaise with plain Greek yogurt for a lighter version.
  • Small shells or rotini can be used instead of elbow macaroni.
  • Store in an airtight container in the refrigerator for up to 4 days.
  • Stir in a spoonful of mayonnaise before serving if the salad thickens too much.
  • Keep chilled until serving for food safety at gatherings.

Nutrition

Find it online: https://cookedbymaya.com/creamy-deviled-egg-macaroni-salad/