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Deviled Egg Macaroni Salad

A creamy, tangy twist on classic deviled eggs turned into a satisfying macaroni salad, perfect for any occasion.

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

  1. Boil the macaroni in salted water according to package instructions until al dente (about 8-10 minutes), then drain and rinse under cold water.
  2. Chop the hard-boiled eggs into a coarse chop for texture.
  3. Mix the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper in a large bowl until smooth.
  4. Combine the cooled macaroni, chopped eggs, celery, and red onion with the dressing by gently tossing together.
  5. Taste and adjust the seasoning as necessary.
  6. Chill the salad in the refrigerator for at least 2 hours to allow flavors to meld.
  7. 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

Keywords: macaroni salad, deviled eggs, picnic food, summer recipe