Description
Deviled Egg Macaroni Salad is a creamy, tangy summer side dish combining tender elbow macaroni with rich, seasoned deviled eggs and a perfectly balanced dressing. This nostalgic yet fresh salad is ideal for picnics, potlucks, and BBQs, offering a delightful blend of textures and flavors that pair beautifully with grilled meats and fresh produce.
Ingredients
Scale
Pasta
- 1 1/2 cups elbow macaroni
Deviled Eggs Mixture
- 6 hard-boiled eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt, to taste
- Black pepper, to taste
Additional Mix-ins
- 1/2 cup sweet pickle relish
- 1/2 cup diced celery
- 1/4 cup chopped green onions
Instructions
- Cook the Macaroni: Begin by boiling elbow macaroni in salted water until just tender but still firm to the bite. Drain and rinse under cold water to stop cooking and cool the pasta quickly.
- Prepare the Deviled Eggs: Hard boil the eggs, peel them carefully, then cut in half. Remove the yolks and mash them with mayonnaise, mustard, vinegar, salt, and pepper to create the classic deviled egg filling.
- Combine Pasta and Eggs: Gently fold the chopped egg whites back into the cooled macaroni, then stir in the deviled egg yolk mixture to coat everything evenly with that deliciously creamy dressing.
- Add Crunch and Flavor: Mix in diced celery, green onions, and sweet pickle relish for a pleasant crunch and bursts of flavor throughout the salad.
- Chill and Serve: Cover the salad and refrigerate for at least one hour to let the flavors meld wonderfully before serving. The salad tastes best when cold and fresh.
Notes
- Avoid overcooking the macaroni to keep it firm and prevent a mushy salad.
- Peel eggs under running water to remove shells easily without damage.
- Season the egg yolk mixture separately before combining to ensure balanced tang and creaminess.
- Chill the salad for at least an hour to improve texture and flavor blending.
- Serve the salad cold to highlight its refreshing qualities.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 180mg
Keywords: deviled egg salad, macaroni salad, summer side dish, picnic recipes, potluck salad, BBQ side dish