Deviled Egg Macaroni Salad: Creamy, Tangy, and Delicious!
This Deviled Egg Macaroni Salad combines the creamy, tangy goodness of deviled eggs with the comforting texture of macaroni salad. It’s a crowd-pleaser that brings vibrant flavors to any gathering.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Ingredients
- Macaroni Pasta
- Hard-Boiled Eggs
- Mayonnaise
- Mustard
- Pickles
- Celery
- Onion
- Salt
- Pepper
- Paprika
- Garlic powder (optional)
- Smoked paprika (optional)
Instructions
- Start by bringing a large pot of salted water to a boil. Add your macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- While the pasta cools, place the eggs in a pot and cover them with cold water. Bring to a boil, cover, and remove from heat. Let them sit for 12-15 minutes. Once done, cool them in ice water, peel, and chop them into small pieces.
- In a large bowl, combine mayonnaise, mustard, salt, pepper, and paprika. Adjust the seasoning to your taste.
- To the dressing, add the chopped hard-boiled eggs, diced pickles, celery, onion, and the cooled macaroni. Gently fold everything together until well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully.
- Before serving, give the salad a good stir. You can garnish it with extra paprika or chopped herbs for a fresh finish.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 200 mg
Keywords: Feel free to add other ingredients like shredded carrots, cooked bacon, or even peas for added color and flavor. If you enjoy a bit of heat, consider adding a dash of hot sauce or cayenne pepper to the dressing.