Description
Creamy Deviled Egg Macaroni Salad is a delightful twist on the classic macaroni salad, incorporating the flavors of deviled eggs into a creamy, tangy dressing. This recipe is perfect for picnics, potlucks, or as a side dish for any occasion.
Ingredients
Scale
For the Salad:
- 8 oz elbow macaroni
- 6 large eggs (hard-boiled and peeled)
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon paprika (plus more for garnish)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup red onion (finely diced)
- ¼ cup celery (finely chopped)
- ¼ cup dill pickles or relish
- 1 tablespoon fresh parsley (chopped, optional)
Instructions
- Cook the Macaroni: Cook the macaroni according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
- Prepare Eggs: Chop 4 hard-boiled eggs and set aside. Cut the remaining 2 eggs into slices or wedges for garnish.
- Make the Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, sugar, paprika, salt, and pepper until smooth.
- Combine Ingredients: Add the cooled macaroni, chopped eggs, red onion, celery, pickles or relish, and parsley. Gently mix until everything is well coated in the dressing.
- Serve: Top with sliced eggs and a sprinkle of paprika before serving. Chill for at least 1 hour before serving for best flavor.
Notes
- This salad can be made a day ahead and kept refrigerated.
- For extra creaminess, add a tablespoon of sour cream.
- Adjust the seasoning to your taste—some people prefer a sweeter version with more relish or sugar.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 135mg
