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Deviled Egg Macaroni Salad: Taste 8 Sensational Servings

Deviled Egg Macaroni Salad
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A creamy and tangy macaroni salad that combines the flavors of deviled eggs with tender pasta, perfect for picnics and potlucks.

Ingredients

Scale
  • 16 ounces elbow macaroni
  • 8 large eggs
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup finely chopped celery
  • 1/3 cup finely chopped red onion
  • 1/4 cup chopped dill pickles
  • 2 tablespoons chopped fresh chives
  • Paprika for garnish

Instructions

  1. Cook macaroni according to package directions until al dente. Drain and rinse with cold water. Set aside to cool.
  2. Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath, then peel and chop.
  3. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
  4. Add cooled macaroni to the dressing and toss to coat.
  5. Add chopped eggs, celery, red onion, and pickles. Fold everything together gently.
  6. Taste and adjust seasoning if needed.
  7. Cover and refrigerate for at least one hour, preferably two.
  8. Stir before serving and garnish with chives and paprika.

Notes

  • For perfectly hard-boiled eggs, crack the shell all over, roll the egg between your hands, and peel from the larger end.
  • If the salad seems dry after chilling, add a little more mayonnaise or milk.
  • The salad tastes better the next day. Add chives just before serving.
  • Add chopped bell peppers or toasted nuts for extra crunch.
  • Add cayenne pepper or hot sauce for a spicy kick.

Nutrition

Find it online: https://sarecipe.com/deviled-egg-macaroni-salad/