This Deviled Egg Macaroni Salad is a creamy, flavorful twist on classic macaroni salad, combining the rich taste of deviled eggs with tender pasta and crunchy vegetables. It’s perfect for potlucks, BBQs, or as a refreshing side dish. The combination of tangy mustard, creamy mayonnaise, and smoky paprika makes this dish irresistible.
Ingredients
For the Salad:
- 8 large eggs, hard-boiled
- 12 ounces elbow macaroni
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons Dijon mustard
- 1 cup mayonnaise
- 3 medium dill pickles, finely chopped
- ½ medium red onion, finely diced
- 2 ribs celery, chopped
- ½ cup black olives, sliced
- ½ teaspoon smoked paprika
- 1 tablespoon chives, chopped
Instructions
Step 1: Prepare the Eggs
- Peel the hard-boiled eggs and cut them in half.
- Remove the yolks and place them in a bowl. Chop the egg whites and set aside.
Step 2: Cook the Macaroni
- Cook the elbow macaroni according to package instructions.
- Drain and rinse with cold water to cool the pasta. Set aside.
Step 3: Make the Dressing
- Mash the egg yolks with a fork.
- Season with salt and pepper, then mix in Dijon mustard and mayonnaise until smooth.
Step 4: Assemble the Salad
- In a large bowl, combine the macaroni, egg yolk mixture, chopped egg whites, pickles, onion, celery, olives, and paprika.
- Stir well until everything is evenly coated.
Step 5: Chill & Serve
- Garnish with chives and extra paprika.
- Cover and refrigerate for at least 1 hour before serving.
Serving & Storage Tips
- Best served chilled for maximum flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Pair with grilled meats or sandwiches for a complete meal.
This Deviled Egg Macaroni Salad is a creamy, tangy, and satisfying dish that’s sure to be a hit at any gathering. Would you like variations, such as a spicy or low-carb version? 😊