Deviled Egg Macaroni Salad Recipe
This Deviled Egg Macaroni Salad is a creamy, tangy, and flavorful side dish that combines tender elbow macaroni with perfectly boiled eggs, crunchy celery, and zesty pickles. Dressed in a deliciously seasoned mayonnaise-based dressing with yellow mustard and apple cider vinegar, this salad is perfect for picnics, potlucks, or anytime you crave a comforting, classic salad with a twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
Pasta
- 8 oz elbow macaroni
Eggs
- 6 large eggs
Dressing
- ½ cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- ½ tsp paprika (plus extra for garnish)
- 1 tsp sugar
- Salt and black pepper to taste
Mix-ins
- ½ cup finely chopped celery
- ¼ cup chopped red onion
- ¼ cup chopped dill pickles or sweet relish
- 1 tbsp chopped fresh chives or green onions (optional)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain the pasta and set aside to cool.
- Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil, then remove from heat and let sit off the heat for 10-12 minutes. Transfer the eggs to a bowl of ice water to cool, then peel and chop them.
- Prepare the Dressing: In a medium mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper. Whisk thoroughly until smooth and well blended.
- Combine Ingredients: Add the chopped boiled eggs to the dressing along with finely chopped celery, red onion, dill pickles or sweet relish, and optional chives or green onions. Gently fold the mixture to combine evenly.
- Mix in Macaroni: Carefully fold the cooked, cooled macaroni into the egg and dressing mixture until fully coated and combined.
- Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least one hour to allow flavors to meld. Before serving, garnish with a sprinkle of extra paprika and freshly chopped parsley.
Notes
- For best flavor, chill the salad for several hours or overnight.
- You can substitute sweet relish for chopped dill pickles if preferred.
- Add chopped fresh herbs like dill or basil for additional freshness.
- Adjust the seasoning by increasing mustard or vinegar according to taste.
- This salad can be made a day ahead and stored in an airtight container in the refrigerator.
Keywords: deviled egg macaroni salad, macaroni salad, egg salad, picnic salad, easy side dish, classic salad, creamy salad, potluck recipe
Find it online: https://nayabaker.com/deviled-egg-macaroni-salad-recipe/
