Deviled Egg Macaroni Salad
A creamy, tangy twist on classic deviled eggs turned into a satisfying macaroni salad, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 125 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces elbow macaroni
- 6 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup celery, chopped
- 1/4 cup red onion, diced
- Paprika for garnish
Instructions
- Boil the macaroni in salted water according to package instructions until al dente (about 8-10 minutes), then drain and rinse under cold water.
- Chop the hard-boiled eggs into a coarse chop for texture.
- Mix the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper in a large bowl until smooth.
- Combine the cooled macaroni, chopped eggs, celery, and red onion with the dressing by gently tossing together.
- Taste and adjust the seasoning as necessary.
- Chill the salad in the refrigerator for at least 2 hours to allow flavors to meld.
- Serve the salad with a gentle stir and garnish with paprika.
Notes
This salad tastes even better the next day; adjustments can be made for personal taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 220mg
Keywords: macaroni salad, deviled eggs, picnic food, summer recipe
Find it online: https://mapleladle.com/deviled-egg-macaroni-salad/