Description
A creamy and flavorful Deviled Egg Macaroni Salad combining tender elbow macaroni, chopped hard-boiled eggs, and a tangy homemade deviled egg dressing, accented with crunchy vegetables and smoky paprika for the perfect picnic or side dish.
Ingredients
Scale
Eggs & Pasta
- 8 large eggs (hard boiled)
- 12 ounces elbow macaroni (uncooked)
Seasonings & Dressing
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (ground, or to taste)
- 2 tablespoons Dijon mustard
- 1 cup mayonnaise
- ½ teaspoon smoked paprika
Mix-ins & Garnish
- 3 medium dill pickles (chopped)
- ½ medium red onion (chopped)
- 2 ribs celery (chopped)
- ½ cup black olives (sliced)
- 1 tablespoon chives (chopped)
Instructions
- Cook the pasta. Bring a pot of water to boil and cook the elbow macaroni according to package instructions until al dente. Once cooked, drain and rinse well with cold water to stop cooking and cool the pasta.
- Prepare the eggs. Peel the hard boiled eggs and cut each in half. Carefully scoop out the yolks and place them in a bowl, then chop the whites into small pieces and set aside.
- Prepare the dressing. Mash the reserved yolks with a fork until smooth. Season with salt and pepper, then stir in Dijon mustard and mayonnaise until the mixture is fully combined and creamy.
- Prep the mix-ins. Chop the dill pickles, red onion, celery, and slice the black olives. These will add flavor and texture to the salad.
- Assemble the salad. In a large mixing bowl, combine the cooked macaroni, deviled egg dressing, chopped egg whites, pickles, onion, celery, olives, and smoked paprika. Mix everything thoroughly to ensure all ingredients are evenly coated with the dressing.
- Garnish and serve. Sprinkle the salad with additional smoked paprika and freshly chopped chives for color and extra flavor. Serve chilled or at room temperature and enjoy this delicious macaroni salad.
Notes
- For best flavor, chill the salad for at least 1 hour before serving to allow the flavors to meld.
- You can adjust the amount of mayo or mustard to taste for creaminess or tanginess.
- Use fresh herbs like dill or parsley if you prefer in place of chives.
- This salad can be made a day ahead and stored covered in the refrigerator.
- Hard boil eggs by placing them in cold water, bringing to a boil, then covering and letting sit off heat for 10-12 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
