Description
This Creamy Deviled Egg Macaroni Salad is a delicious twist on classic macaroni salad, combining the tangy richness of deviled eggs with tender elbow pasta and a creamy mustard-mayo dressing. Perfect for potlucks, barbecues, or as a chilled side dish any time of year. Packed with protein, flavor, and easy to make ahead.
Ingredients
2 cups elbow macaroni
6 large hard-boiled eggs
1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
1/4 cup red onion, finely diced
1/2 cup celery, finely chopped
1/2 teaspoon paprika
Salt and pepper to taste
Instructions
1. Cook the elbow macaroni in salted water until al dente. Drain and rinse under cold water.
2. In a large bowl, mix mayonnaise, mustard, relish, paprika, salt, and pepper until smooth.
3. Peel and chop 5 hard-boiled eggs. Slice the last egg for garnish.
4. Add the pasta, chopped eggs, red onion, and celery to the dressing and gently mix to coat.
5. Cover and refrigerate for at least 1 hour to chill and let flavors blend.
6. Before serving, top with sliced egg and a light sprinkle of paprika.
Notes
Chill the salad for at least an hour before serving for best flavor.
Use freshly boiled eggs for best texture and taste.
Add a splash of milk to loosen the salad if it thickens in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 190mg