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Deviled Egg Macaroni Salad

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Deviled Egg Macaroni Salad is a fun and flavorful twist on classic macaroni salad, combining the creamy, tangy goodness of deviled eggs with pasta. This dish is perfect for potlucks, picnics, or any gathering where you want to serve something that's both comforting and crowd-pleasing.

Ingredients

  • 8 large eggs
  • 1 lb elbow macaroni
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons white vinegar
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon paprika
  • Salt and pepper to taste
  • 1/4 cup chopped green onions (optional)

Instructions

  1. Boil the eggs by placing them in a pot and covering with water. Bring to a boil over high heat, reduce to medium-low, and simmer for 9-10 minutes. Let them cool, peel, and chop into small pieces.
  2. Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
  3. In a large bowl, whisk together mayonnaise, yellow mustard, white vinegar, Dijon mustard, sweet pickle relish, paprika, salt, and pepper.
  4. Add the cooled macaroni to the dressing and mix well. Gently fold in the chopped boiled eggs and green onions (if using).
  5. Cover and refrigerate for 1-2 hours to allow flavors to meld.
  6. Before serving, garnish with additional paprika, if desired.

Notes

 

  • For a lighter version, swap some mayo for Greek yogurt.
  • For added crunch, mix in chopped celery, red onion, or bell peppers.
  • For a vegan version, use plant-based eggs and vegan mayo.
  • This salad can be made ahead and stored in the fridge for up to 3-4 days.

Nutrition

Find it online: https://recipesbyjanet.com/deviled-egg-macaroni-salad/