Deviled Egg Macaroni Salad
This creamy Deviled Egg Macaroni Salad combines the beloved flavors of classic deviled eggs with tender macaroni pasta, creating a rich and satisfying side dish perfect for any gathering. It’s a delightful blend of savory, tangy, and subtly sweet notes in every bite.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 1 pound elbow macaroni
- 6 large hard-boiled eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons finely chopped fresh dill (optional)
- 1 teaspoon sugar (optional)
- Salt and black pepper to taste
- Paprika for garnish
Instructions
- Cook elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to stop cooking and prevent sticking. Set aside to cool completely.
- While the pasta cools, peel the hard-boiled eggs. Slice each egg in half lengthwise and carefully scoop out the yolks into a medium bowl. Place the egg whites on a cutting board and finely chop them.
- Add mayonnaise, yellow mustard, white vinegar, sugar (if using), salt, and pepper to the egg yolks. Mash with a fork until smooth and creamy.
- Add the chopped celery, red onion, and chopped egg whites to the egg yolk mixture. Stir to combine thoroughly.
- In a large bowl, combine the cooled macaroni with the deviled egg mixture. Mix gently until the macaroni is evenly coated.
- Stir in fresh dill (if using). Taste and adjust seasonings as needed, adding more salt, pepper, or mustard if desired.
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Before serving, sprinkle with paprika for garnish.
Notes
For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the deviled egg mixture.