Description
This Deviled Egg Macaroni Pasta Salad blends the bold flavors of deviled eggs with the creamy comfort of macaroni salad. Made with tender pasta, hard-boiled eggs, tangy mustard, and mayo, it's a protein-rich, crowd-pleasing dish for BBQs, potlucks, or lunchboxes. Keyword-rich and delightfully nostalgic, this salad is easy to make and even easier to enjoy!
Ingredients
8 oz elbow macaroni
6 hard-boiled eggs, peeled
1/2 cup mayonnaise
1 tbsp yellow mustard
1 tbsp apple cider vinegar
1 tsp sugar
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup diced red onion
1/4 cup chopped celery
Paprika for garnish (optional)
Instructions
Cook Pasta: Boil elbow macaroni in salted water until al dente. Drain and rinse with cold water.
Prepare Eggs: Slice eggs in half; remove yolks and place in a bowl. Chop the whites and set aside.
Make Dressing: Mash yolks with mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
Combine: In a large bowl, mix pasta, egg whites, red onion, and celery. Pour dressing over and stir to coat evenly.
Chill & Serve: Refrigerate for at least 1 hour before serving. Sprinkle paprika on top if desired.
Notes
For extra tang, add a dash of hot sauce or pickle relish.
Best served chilled and can be made a day ahead.
Use Greek yogurt in place of mayo for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiled, Mixed, Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 370mg