Description
This Deviled Egg Macaroni Salad is a creamy, flavorful twist on classic pasta salad, combining tender elbow macaroni with rich deviled egg-inspired dressing, tangy pickles, and crisp vegetables. Perfect as a refreshing side dish for picnics, barbecues, or summer lunches, it offers a satisfying balance of textures and bold flavors with a creamy, slightly tangy dressing.
Ingredients
Scale
Main Ingredients
- 2 cups elbow macaroni, uncooked
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika, plus more for garnish
- 1/4 cup sweet pickle relish
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- Salt and black pepper to taste
- Chopped chives or parsley for garnish (optional)
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions, usually about 7-8 minutes. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- Prepare the eggs: Place the eggs in a saucepan and cover with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, turn off the heat and cover the pan. Let the eggs sit in the hot water for 10 to 12 minutes to hard boil. Then drain and cool the eggs under cold running water. Peel the eggs, separate the yolks from the whites, chop the egg whites, and set aside.
- Make the deviled egg dressing: In a large mixing bowl, mash the egg yolks with mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, garlic powder, onion powder, paprika, salt, and black pepper until the mixture is smooth and creamy.
- Combine ingredients: Add the cooked macaroni, chopped egg whites, sweet pickle relish, finely chopped red onion, and celery to the deviled yolk mixture. Stir gently but thoroughly to combine everything into a creamy, cohesive salad.
- Chill and serve: Cover the bowl and chill the macaroni salad in the refrigerator for at least 1 hour to allow the flavors to meld and the salad to set. Before serving, garnish with a sprinkle of paprika and optional chopped chives or parsley for a fresh herbal note.
Notes
- You can substitute Greek yogurt for mayonnaise to create a lighter version of the salad.
- For an extra kick of flavor, add a dash of hot sauce or some chopped pickled jalapeños.
- This salad is best served cold and can be made up to a day in advance for convenience.
