Creamy Deviled Egg Macaroni Salad
A delicious and creamy macaroni salad packed with the classic flavors of deviled eggs, perfect for picnics, BBQs, or a weeknight meal.
Equipment
- Large bowl
- Medium bowl
- Pot for cooking macaroni
- Colander
- Measuring Cups
- Measuring spoons
- Whisk
- Knife
- Cutting board
Ingredients
Salad Components
- 8 oz Elbow Macaroni cooked to tender perfection
- 6 large Eggs hard-boiled, peeled, and chopped
- 0.5 cup Celery chopped
- 0.25 cup Red Onion finely diced
- 1 tbsp Chives or green onions fresh, chopped
- 2 tbsp Parsley fresh, chopped
Dressing Components
- 0.5 cup Mayonnaise
- 1 tbsp Yellow Mustard
- 0.25 cup Dill pickles or sweet relish chopped
- 1 tbsp Apple Cider Vinegar
- 1 tsp Sugar
- to taste Salt
- to taste Black pepper freshly ground
- 0.5 tsp Paprika for garnish
Instructions
- Cook elbow macaroni according to package directions until tender but not mushy. Drain well and rinse with cold water to stop cooking and prevent sticking. Set aside to cool.
- While macaroni cools, peel and chop hard-boiled eggs into bite-sized pieces.
- In a large bowl, combine cooled macaroni, chopped eggs, chopped celery, diced red onion, chives (or green onions), and fresh parsley. Gently stir to distribute.
- In a separate medium bowl, whisk together mayonnaise, chopped pickles (or relish), yellow mustard, apple cider vinegar, sugar, salt, and pepper until smooth and combined. Taste and adjust seasoning as needed.
- Pour the dressing over the macaroni and egg mixture. Gently toss to coat everything evenly without mashing the eggs.
- Sprinkle paprika over the top before serving.
Notes
This salad is best enjoyed chilled and flavors meld and improve on the second day. It can be stored in an airtight container in the refrigerator for 3-4 days.