Description
Deviled egg macaroni salad is the ultimate combination of two classic favorites. Creamy, tangy, and packed with flavor, this salad is perfect for picnics, potlucks, or as a comforting side dish at any meal. Easy to make and endlessly customizable, it’s guaranteed to be a crowd-pleaser!
Ingredients
Scale
- 2 cups elbow macaroni (dry)
- 6 large eggs (hard-boiled)
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
- ½ cup chopped celery
- ¼ cup sliced green onions
Instructions
- Cook the Macaroni
- Bring a large pot of salted water to a boil. Add macaroni and cook until al dente (8–10 minutes).
- Drain and rinse with cold water to stop the cooking process.
- Prepare the Eggs
- Place eggs in a saucepan, cover with water, and bring to a boil.
- Remove from heat and let sit for 12 minutes. Transfer eggs to an ice bath, peel, and chop into small pieces.
- Make the Dressing
- In a large mixing bowl, whisk together mayonnaise, Dijon mustard, sweet pickle relish, apple cider vinegar, paprika, salt, and black pepper until smooth.
- Combine Ingredients
- Add the cooked macaroni, chopped eggs, celery, and green onions to the bowl with the dressing.
- Toss everything together until well coated.
- Chill and Serve
- Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld.
- Sprinkle with additional paprika before serving for a colorful garnish.
Notes
- For Extra Creaminess: Add an extra tablespoon of mayonnaise or a dollop of sour cream.
- To Balance Acidity: Add a pinch of sugar if the dressing is too tangy.
- Customization Ideas: Try mixing in crumbled bacon, diced pickles, or shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: American