Deviled Egg Macaroni Salad
A delightful fusion of creamy macaroni salad and flavorful deviled eggs, perfect for any occasion.
Ingredients
Pasta Base
- 8 oz elbow macaroni Cook according to package instructions
Egg & Dressing Ingredients
- 6 pieces hard-boiled eggs, chopped Ensure eggs are properly boiled and chopped
- ½ cup mayonnaise Can substitute with Greek yogurt for a lighter option
- 1 tablespoon Dijon mustard Adjust amount based on personal taste
- 1 tablespoon apple cider vinegar Adds a nice tang to the dressing
- ¼ cup celery, chopped Adds a crunch to the salad
- ¼ cup red onion, chopped Can substitute with green onion for a milder taste
- Salt and pepper to taste Always taste before serving
- Paprika for garnish Add just before serving for color
Instructions
Preparation
- Gather all the ingredients and ensure the hard-boiled eggs are cooked and chopped.
- Cook the elbow macaroni according to the package instructions. Drain and rinse under cold water.
- In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until smooth.
Combining
- Fold in chopped hard-boiled eggs, celery, and red onion into the dressing mixture.
- Add the cooled macaroni and gently toss without breaking the eggs.
- Taste and adjust seasoning as needed.
Chilling
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Serving
- Remove from refrigerator, sprinkle paprika on top, and serve chilled.
Notes
This salad can be made a day ahead of time for optimal flavor development. Store in an airtight container for up to 3 days. For variations, consider adding crispy bacon, diced jalapeños, or fresh herbs.