Description
Deviled Egg Macaroni Salad: Creamy, tangy, and loaded with eggs, mayo, mustard, and pickles. A crowd-pleasing, comforting side dish that’s quick to make.
Ingredients
Scale
- 8 oz (226g) elbow macaroni
- 6 large eggs, hard-boiled and peeled
- ¾ cup (173g) mayonnaise
- 2 tablespoons (30g) Dijon mustard
- 1 tablespoon (15g) yellow mustard
- 2 tablespoons (30ml) apple cider vinegar
- 2 tablespoons (24g) granulated sugar
- ¼ cup (40g) finely diced red onion
- ½ cup (75g) finely diced celery
- 3 tablespoons (45g) sweet pickle relish, drained
- ½ teaspoon paprika, plus more for garnish
- Salt and black pepper, to taste
- 2 tablespoons fresh dill, chopped (optional)
Instructions
- Step 1: Prepare the Pasta and Eggs Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. Cook the elbow macaroni according to package directions until just past al dente. Drain thoroughly and rinse under cold water to stop cooking. Transfer to a large mixing bowl and toss with a drizzle of olive oil to prevent sticking. In a separate pot, prepare your hard-boiled eggs following the pro tip method above. Once cooled and peeled, separate 4 egg whites from their yolks. Dice the whites and set aside. Dice the remaining 2 whole eggs and set aside separately.
- Step 2: Make the Dressing In a medium bowl, mash the 4 egg yolks with a fork until smooth and no lumps remain. Add the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, and sugar. Whisk vigorously until completely smooth and creamy. Season with salt and pepper to taste, remembering that the flavor will mellow slightly when mixed with the pasta. The dressing for your **Deviled Egg Macaroni Salad** should taste slightly more intense at this stage.
- Step 3: Combine Ingredients Add the diced celery, red onion, pickle relish, and chopped egg whites to the bowl with the cooled pasta. Pour approximately ¾ of the dressing over the mixture and fold gently with a rubber spatula until evenly coated. Be careful not to break up the pasta. Reserve the remaining dressing for just before serving. Fold in the diced whole eggs last, maintaining some texture.
- Step 4: Chill and Season Cover the **Deviled Egg Macaroni Salad** and refrigerate for at least 2 hours, preferably 4 hours or overnight. The flavors develop beautifully as it chills. Before serving, stir in the remaining dressing to refresh the consistency, as the pasta will have absorbed some moisture. Taste and adjust seasoning if needed. Sprinkle with paprika and fresh dill for a beautiful presentation that hints at the classic deviled egg garnish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 200mg