Description
Deviled Egg Macaroni Salad is a creamy and tangy twist on classic macaroni salad, featuring chopped hard-boiled eggs blended with mayonnaise, mustard, and sweet pickle relish, accented by aromatic spices and fresh vegetables. This chilled salad makes for a perfect side dish or picnic favorite, combining smooth textures with zesty flavors for a delightful bite.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni (about 2 cups)
Egg Mixture
- 6 hard-boiled eggs, peeled and chopped
- 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
Vegetables & Garnish
- 2 stalks celery, finely chopped
- ¼ cup red onion, finely chopped
- 1 tbsp fresh parsley, chopped
- Paprika (for garnish)
Instructions
- Cook Pasta: Cook the elbow macaroni according to the package instructions until al dente. Drain the pasta, rinse it under cold water to stop the cooking process and to cool it down, then set aside.
- Prepare Dressing: In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, paprika, onion powder, garlic powder, salt, and pepper until smooth and creamy.
- Add Vegetables and Eggs: Gently fold the chopped hard-boiled eggs, finely chopped celery, red onion, and fresh parsley into the dressing, ensuring even distribution without breaking up the eggs too much.
- Combine Pasta and Mixture: Add the cooled macaroni to the egg and dressing mixture; stir carefully until all ingredients are fully combined and coated with the creamy dressing.
- Adjust Seasonings: Taste the salad and adjust salt, pepper, or other seasonings to your preference for balanced flavor.
- Chill: Cover the salad and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill thoroughly.
- Serve: Before serving, sprinkle additional paprika on top for a classic deviled egg appearance, then enjoy this creamy, tangy macaroni salad.
Notes
- For best results, prepare the salad a few hours ahead to let flavors develop fully.
- Hard boil eggs by placing them in boiling water for 10-12 minutes, then cool immediately in ice water for easy peeling.
- You can substitute yellow mustard with Dijon mustard for a slightly sharper flavor.
- Make sure to rinse the cooked pasta to stop cooking and cool it for a crisp texture in the salad.
- This salad keeps well refrigerated for up to 2 days; avoid longer storage for freshness and safety.
- Optional: Add diced bell peppers or chopped pickles for extra crunch and flavor variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
