Here’s a delicious Deviled Egg Macaroni Salad recipe that combines the creamy, tangy flavor of deviled eggs with the hearty texture of macaroni salad. It’s perfect for potlucks, BBQs, or a comforting side dish.
Ingredients:
- 8 oz elbow macaroni (or your preferred pasta)
- 6 large hard-boiled eggs (peeled and chopped)
- ½ cup mayonnaise
- 2 tbsp yellow mustard (or Dijon mustard for extra tang)
- 2 tbsp sweet pickle relish (optional for sweetness)
- 1 tsp apple cider vinegar (optional, for extra tang)
- ½ tsp paprika (plus more for garnish)
- 1 tsp sugar
- Salt and pepper to taste
- 1 small red onion, finely diced
- 2 stalks celery, finely chopped
- 1 tbsp fresh dill or parsley (optional, for garnish)
Instructions:
Step 1: Cook the Macaroni
- Cook the macaroni according to the package instructions until al dente. Drain, rinse with cold water, and let cool.
Step 2: Prepare the Eggs
- Peel and chop the hard-boiled eggs. Set aside in a large mixing bowl.
Step 3: Make the Dressing
- In a medium bowl, whisk together the mayonnaise, mustard, sweet pickle relish, apple cider vinegar, paprika, sugar, salt, and pepper. Adjust seasoning to taste.
Step 4: Combine Ingredients
- In the large mixing bowl with the eggs, add the cooked macaroni, diced red onion, and celery.
- Pour the prepared dressing over the pasta mixture and gently toss to combine. Ensure everything is well-coated.
Step 5: Chill and Serve
- Cover and refrigerate for at least 1-2 hours to allow the flavors to meld together.
- Before serving, garnish with additional paprika and fresh herbs like dill or parsley for a bright touch.
Tips:
- If you like your macaroni salad with a bit of crunch, you can add chopped pickles or bell peppers.
- For a spicier twist, add a dash of hot sauce or a bit of cayenne pepper to the dressing.
This Deviled Egg Macaroni Salad is creamy, tangy, and satisfying—great for any occasion!
