Deviled Egg Macaroni Salad
Indulge in the creamy delight of Deviled Egg Macaroni Salad, a perfect blend of traditional macaroni salad and the rich, savory flavors of deviled eggs. This crowd-pleaser is not only quick to prepare but also visually appealing, making it an ideal choice for summer BBQs, family gatherings, or a satisfying lunch. With its vibrant colors and textures, this dish guarantees to stand out on any table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 8
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 8 oz elbow macaroni
- 6 large eggs
- ½ cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- ½ tsp paprika (plus extra for garnish)
- 1 tsp sugar
- Salt and black pepper to taste
- ½ cup finely chopped celery
- ¼ cup chopped red onion
- ¼ cup chopped dill pickles or sweet relish
- Optional: 1 tbsp chopped fresh chives or green onions
- 2 tablespoons fresh parsley
Instructions
- Cook elbow macaroni in salted boiling water until al dente; drain and cool.
- Boil eggs in cold water; once boiling, remove from heat and let sit covered for 10-12 minutes. Cool in ice water before peeling.
- In a bowl, mix mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and pepper to create the dressing.
- Chop boiled eggs and fold them into the dressing along with celery, red onion, and pickles.
- Gently combine the cooled macaroni with the egg mixture until evenly coated.
- Chill for at least one hour before serving; garnish with extra paprika.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 180mg
Find it online: https://cookingwitheleanor.com/deviled-egg-macaroni-salad/