Description
Deviled Egg Macaroni Salad is a delightful twist on traditional macaroni salad, combining the flavors of deviled eggs into a creamy pasta dish. This recipe is perfect for picnics, potlucks, or a light summer meal.
Ingredients
Scale
For the Salad:
- 8 ounces elbow macaroni, cooked and drained
- 6 large hard-boiled eggs, peeled and chopped
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 2 tablespoons chopped fresh parsley
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Macaroni: Cook the macaroni according to package directions until al dente. Drain, rinse under cold water, and set aside.
- Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, mustard, apple cider vinegar, sugar, paprika, garlic powder, salt, and black pepper, whisking until smooth.
- Combine Ingredients: Add the cooked macaroni, chopped eggs, celery, red onion, and parsley to the bowl. Gently stir until everything is evenly coated with the dressing.
- Chill and Serve: Taste and adjust seasoning if needed. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled, sprinkled with extra paprika if desired.
Notes
- For extra tang, use Dijon mustard instead of yellow mustard.
- Add a pinch of cayenne pepper for a little heat.
- If making ahead, stir in a bit more mayo before serving to refresh the texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 3 g
- Sodium: 340 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 215 mg
