Description

This Deviled Egg Macaroni Salad combines the classic flavors of deviled eggs with a creamy macaroni salad, making it a crowd-pleaser for any gathering. It’s a delightful twist on a familiar favorite that will leave everyone asking for the recipe.

Ingredients

Scale

12 large hard-boiled eggs
1 pound elbow macaroni
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons yellow prepared mustard
2 tablespoons apple cider vinegar
1/4 cup sweet pickle relish
1/2 cup finely diced celery
1/4 cup finely minced red onion
Salt to taste
Black pepper to taste
Smoked paprika to taste

Instructions

Bring a large pot of generously salted water to a rolling boil. Add your elbow macaroni and cook according to package directions until it's perfectly al dente. Once cooked, drain the macaroni thoroughly and rinse it under cold water to stop the cooking process and cool it down. Set aside to drain completely.
If you haven't already, hard-boil your dozen eggs. Once cooked, immediately transfer them to an ice bath to cool completely. Peel the cooled eggs carefully.
Cut each peeled egg in half lengthwise. Gently scoop out the yolks and place them in a medium-sized mixing bowl. Place the egg whites on a separate cutting board. Using a fork, mash the egg yolks until they are crumbly and smooth.
Roughly chop the reserved egg whites into bite-sized pieces. Set them aside.
To the mashed egg yolks, add the mayonnaise, Dijon mustard, yellow prepared mustard, apple cider vinegar, sweet pickle relish, salt, black pepper, and smoked paprika. Mix everything together until the dressing is completely smooth and creamy. Taste and adjust seasonings as needed.
In a large mixing bowl, combine the cooled and drained macaroni, the chopped celery, and the minced red onion. Pour the creamy deviled egg dressing over the macaroni mixture. Add the chopped egg whites to the bowl.
Using a large spatula or spoon, gently fold all the ingredients together until everything is evenly coated with the dressing.
Cover the bowl tightly with plastic wrap and refrigerate the salad for at least 2-4 hours, or preferably overnight.
Before serving, give the salad another gentle stir. Taste again and adjust any seasonings if necessary. Transfer to a serving bowl and sprinkle with an extra dusting of smoked paprika and perhaps some fresh chopped chives or parsley for color.

Prep Time: 30 mins
Cook Time: 15 mins
Category: Side Dish
Method: Boiling and Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 4 g
Sodium: 400 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 200 mg

Keywords: For easy peeling of hard-boiled eggs, consider steaming them or using an Instant Pot. Don't skip the chilling time; it allows the flavors to meld beautifully. Adjust sweetness and tang to your preference by adding a pinch of sugar or more vinegar.