Description
This creamy deviled egg macaroni salad combines two potluck classics into one irresistible dish. With tender pasta, tangy deviled egg dressing, and crunchy veggies, it’s the perfect summer side dish.
Ingredients
Scale
- 2 cups elbow macaroni
- 6 large hard-boiled eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons dill pickle relish
- 1 stalk celery, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 teaspoon white vinegar
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- Paprika, for garnish (optional)
Instructions
- Boil macaroni in salted water until al dente. Drain and rinse under cold water.
- Peel and chop the eggs. Set aside the yolks of 3 eggs.
- In a bowl, mash the 3 yolks with mayonnaise, mustard, relish, vinegar, sugar, salt, and pepper until smooth.
- In a large bowl, combine pasta, egg whites, chopped eggs, celery, and red onion.
- Pour the deviled egg dressing over and stir until well coated.
- Cover and refrigerate for at least 1 hour before serving.
- Garnish with paprika before serving, if desired.
Notes
- Ideal for BBQs, picnics, or casual dinners.
- Easy to make and even easier to love.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 186mg