Description
This Deviled Egg Macaroni Salad is the perfect fusion of two picnic classics—creamy deviled eggs and zesty macaroni salad. It’s rich, tangy, and packed with flavor, making it a standout side for cookouts, potlucks, or everyday meals.
Ingredients
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2 cups elbow macaroni, uncooked
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6 hard-boiled eggs, chopped
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½ cup mayonnaise
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1 tbsp yellow mustard
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1 tsp apple cider vinegar
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1 tsp sugar
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½ tsp paprika (plus more for garnish)
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Salt and pepper to taste
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¼ cup finely chopped red onion
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½ cup chopped celery
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1 tbsp chopped fresh chives or green onions (optional)
Instructions
1️⃣ Cook macaroni: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside.
2️⃣ Prepare dressing: In a bowl, whisk together mayonnaise, mustard, vinegar, sugar, paprika, salt, and pepper until smooth.
3️⃣ Mix ingredients: In a large bowl, combine cooked macaroni, chopped eggs, onion, celery, and chives. Pour dressing over and toss until evenly coated.
4️⃣ Chill and serve: Refrigerate for at least 1 hour before serving to let flavors meld. Garnish with a sprinkle of paprika and extra chives if desired.
Notes
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Use pickle relish or diced pickles for added tang.
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Can be made a day ahead—just stir and adjust seasoning before serving.
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Great with grilled meats or as a picnic centerpiece.
- Prep Time: 15 min
- Cook Time: 10 min