Description
A creamy, tangy twist on two classics—this Deviled Egg Macaroni Salad brings together elbow pasta, hard-boiled eggs, and a rich, deviled-egg-style dressing for a crowd-pleasing dish that’s perfect for picnics, potlucks, or any comforting meal.
Ingredients
Scale
- 2 cups elbow macaroni, uncooked
- 6 large eggs
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons white vinegar
- 1 teaspoon sugar
- Salt and black pepper, to taste
- 1/2 teaspoon paprika (plus more for garnish)
- 1/2 cup finely chopped celery (optional)
- 1/4 cup finely chopped red or green onion (optional)
Instructions
- Boil macaroni in salted water until al dente (about 7–8 minutes). Drain and rinse under cold water.
- Meanwhile, boil eggs for 10–12 minutes, then transfer to ice bath. Peel and chop; reserve 2–3 yolks.
- Mash reserved yolks and mix with mayo, mustard, vinegar, sugar, salt, pepper, and paprika to form the dressing.
- In a large bowl, combine cooled macaroni, chopped egg whites, and remaining chopped eggs.
- Add dressing and mix until evenly coated. Fold in celery and onion if using.
- Cover and refrigerate for at least 1 hour before serving.
- Stir gently before serving, garnish with paprika and optional herbs or egg slices.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 20 minutes