This Deviled Egg Macaroni Salad is a creamy, flavorful twist on classic macaroni salad, combining the rich taste of deviled eggs with tender pasta. It’s packed with crunchy celery, tangy pickles, and a smooth, seasoned dressing that brings everything together. Perfect for potlucks, BBQs, or a comforting side dish, this salad is easy to make and sure to be a crowd favorite.
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 chopped chives
Instructions:
Step 1: Prepare the Eggs and Pasta
- 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.
- Cook the elbow macaroni according to package instructions. Drain and rinse with cold water to cool.
Step 2: Make the Dressing
- Mash the egg yolks with a fork, seasoning with salt and pepper.
- Add Dijon mustard and mayonnaise, stirring until smooth and creamy.
Step 3: Assemble the Salad
- In a large bowl, combine the cooked macaroni, chopped egg whites, pickles, onion, celery, olives, and paprika.
- Pour the egg yolk dressing over the mixture and stir until well combined.
- Taste and adjust seasoning if needed.
Step 4: Chill and Serve
- Refrigerate for at least 1 hour to allow flavors to meld.
- Garnish with chopped chives and extra paprika before serving.
This creamy, tangy, and satisfying macaroni salad is a perfect balance of textures and flavors. Want to try a spicy version or a cheesy twist? Let me know, and I’ll share more variations! 🥗😋
You can check out the original recipe here.