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Deviled Egg Macaroni Salad Recipe

Deviled Egg Macaroni Salad Recipe
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★★★★★

4.8 from 29 reviews

This Deviled Egg Macaroni Salad is a creamy, tangy, and satisfying side dish perfect for picnics, barbecues, or potlucks. Combining tender elbow macaroni with a rich, deviled egg-inspired dressing, crunchy celery, zesty pickles, and sharp red onion, this salad is bursting with classic flavors and a delightful texture contrast. It’s easy to prepare ahead of time and tastes best when chilled and well-marinated.

Ingredients

Scale

Pasta

  • 16 ounces elbow macaroni

Dressing

  • 1 cup mayonnaise
  • 3 tablespoons mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons sour cream
  • 1½ teaspoons granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 6 large hard boiled eggs, peeled and separated into yolks and whites

Mix-ins

  • ¾ cup celery, chopped
  • ¾ cup diced red onion
  • ½ cup diced pickles (dill or sweet, your choice)

Garnish

  • paprika or smoked paprika, for sprinkling

Instructions

  1. Cook Macaroni: Heat a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain the macaroni and rinse under cold water for about a minute to cool and stop the cooking process. Drain well.
  2. Prepare Dressing: In a medium bowl, combine the mayonnaise, mustard, apple cider vinegar, and sour cream by whisking them together until smooth and creamy.
  3. Add Seasonings and Egg Yolks: Add sugar, salt, and pepper to the dressing mixture and whisk thoroughly to blend. Remove the yolks from the hard-boiled eggs and lightly mash them with a fork. Stir the mashed yolks into the dressing and whisk to combine, creating the deviled egg flavor base.
  4. Chop Egg Whites: Finely chop the egg whites and set them aside for later mixing into the salad.
  5. Combine Macaroni and Dressing: Add the cooled and drained macaroni to the dressing bowl. Stir well to coat all the pasta with the thickened dressing.
  6. Add Vegetables and Egg Whites: Stir in the chopped egg whites, celery, diced red onion, and pickles. Mix until everything is evenly coated with the dressing. Taste and adjust seasoning if desired.
  7. Chill and Serve: Cover the salad tightly with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld and the salad to chill. Before serving, sprinkle the top with paprika or smoked paprika for a vibrant finish. Enjoy your deviled egg macaroni salad!

Notes

  • Use elbow macaroni cooked just al dente; overcooked pasta can result in a mushy salad.
  • Pickles add tang and crunch; feel free to choose dill or sweet based on your preference.
  • For a lighter salad, substitute half the mayonnaise with Greek yogurt.
  • The salad tastes best after chilling for at least 2 hours, but it can be stored for up to 3 days refrigerated.
  • Sprinkling paprika on top adds visual appeal and a subtle smoky flavor if using smoked paprika.
  • Make sure to peel the hard boiled eggs carefully to avoid any shell pieces in the salad.

Nutrition

Keywords: Deviled Egg Macaroni Salad, Macaroni Salad, Creamy Salad, Picnic Side, Potato Salad Alternative

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