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Deviled Egg Macaroni Salad

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A delightful twist on classic macaroni salad, combining creamy flavors and the nostalgia of deviled eggs.

Ingredients

Scale
  • 8 ounces elbow macaroni
  • 6 hard-boiled eggs, chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons mustard
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • Salt and pepper to taste
  • Paprika for garnish

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add your elbow macaroni and cook according to the package directions until al dente—about 8–10 minutes. Drain and rinse under cold water.
  2. Place your eggs in a pot and cover them with cold water. Bring to a boil, cover, remove from heat, and let sit for about 12 minutes. Plunge into ice water, cool, peel, and chop.
  3. In a medium mixing bowl, combine mayonnaise and mustard, whisking until creamy. Adjust mustard to taste.
  4. In a large bowl, combine cooled macaroni, diced celery, chopped red onion, and chopped hard-boiled eggs. Pour dressing over mixture and fold gently.
  5. Season with salt and pepper, adjusting to taste.
  6. Transfer salad to a serving dish, cover, and refrigerate for at least an hour.
  7. Before serving, stir gently and sprinkle paprika on top.

Notes

This salad can be made a day ahead for improved flavor. Adjust the creaminess with additional mayonnaise or pickle juice if needed.

Nutrition

Keywords: macaroni salad, deviled eggs, side dish, picnic food, summer recipes

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