Classic Deviled Egg Macaroni Salad
This Classic Deviled Egg Macaroni Salad combines creamy mayonnaise dressing, boiled eggs, and tangy mustard for a comforting and flavorful twist on traditional macaroni salad. Perfect for summer picnics, holidays, or weeknight meals, this easy recipe can be customized with veggies, herbs, or even a spicy kick. Chill it before serving to let the flavors meld for a satisfying and crowd-pleasing dish.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 6-8 servings
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/2 teaspoon sugar
Salt and pepper to taste
1/2 cup chopped celery
2 cups elbow macaroni (or pasta of your choice)
4 large eggs
1 cup mayonnaise
1 tablespoon Dijon mustard (optional)
1 tablespoon white vinegar
1/4 cup finely chopped onion (optional)
1 tablespoon chopped fresh dill or parsley (optional)
Instructions
-
Cook the Macaroni: Boil elbow macaroni in salted water according to package directions. Drain and rinse with cold water to cool. Set aside.
-
Prepare the Eggs: In a pot, cover eggs with water, bring to a boil, then simmer for 10-12 minutes. Cool under cold water, peel, and chop or mash.
-
Make the Dressing: Combine mayonnaise, Dijon mustard, vinegar, sugar, salt, and pepper in a bowl and whisk until smooth.
-
Prepare the Deviled Eggs: Add chopped or mashed eggs to the dressing and mix.
-
Assemble the Salad: In a large mixing bowl, combine cooked pasta, chopped celery, onion (if using), and the egg mixture. Stir gently to combine.
-
Chill and Serve: Refrigerate for at least 1 hour to allow flavors to meld. Garnish with fresh herbs if desired before serving.
Notes
-
Variations: Customize by adding peas, bell peppers, or even pickles.
-
Healthier Version: Use Greek yogurt instead of half the mayonnaise.
-
Spice It Up: Add hot sauce or paprika for a spicy twist.
Find it online: https://recipesbyjanet.com/classic-deviled-egg-macaroni-salad/
