Description
Deviled egg macaroni salad is a creamy, tangy twist on two beloved classics—deviled eggs and macaroni salad. Made with hard-boiled eggs, tender elbow pasta, and a zesty mustard-mayo dressing, this chilled side dish is a crowd favorite for picnics, BBQs, and potlucks.
Ingredients
- Elbow macaroni
- Hard-boiled eggs (chopped)
- Mayonnaise
- Yellow mustard
- Dijon mustard (optional)
- Apple cider vinegar
- Sugar
- Paprika
- Salt and pepper
- Celery (finely diced)
- Red onion or green onion (finely chopped)
- Optional: sweet pickle relish or chopped dill pickles
Instructions
- Cook macaroni in salted water until al dente. Drain and rinse with cold water to cool.
- Peel and chop hard-boiled eggs.
- In a large bowl, whisk together mayo, yellow mustard, Dijon (if using), vinegar, sugar, paprika, salt, and pepper.
- Add macaroni, eggs, celery, onion, and pickles. Stir gently until everything is coated.
- Cover and chill in the fridge for at least 1 hour.
- Before serving, stir and garnish with a sprinkle of paprika.
Notes
- Add chopped bell pepper for more flavor and crunch.
- Swap in sour cream or Greek yogurt for part of the mayo.
- Tastes best when made a few hours ahead or overnight.
