Irresistibly Creamy Deviled Macaroni Salad
This Irresistibly Creamy Deviled Macaroni Salad combines the tangy kick of deviled eggs with the comforting creaminess of a classic macaroni salad. Made with mayo, sour cream, Dijon mustard, apple cider vinegar, and crunchy veggies, it's perfect for potlucks, barbecues, or everyday meals.
Equipment
- Large Pot
- Mixing Bowls
- Colander
- Whisk
- Spatula
Ingredients
- 8 oz elbow macaroni
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- ½ tsp garlic powder
- ½ tsp onion powder
- salt and pepper to taste
- ½ cup chopped celery
- ½ cup chopped pickles
- ¼ cup diced red onion
- ¼ cup chopped green bell pepper
- paprika for garnish
Instructions
- Cook the elbow macaroni according to package instructions in salted water until al dente. Drain and rinse with cold water.
- In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, garlic powder, onion powder, salt, and pepper until smooth.
- Add the cooled macaroni to the dressing and stir until evenly coated.
- Stir in chopped celery, pickles, red onion, and green bell pepper.
- Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 30 minutes to chill and let flavors meld.
- Serve cold and garnish with a sprinkle of paprika before serving.
Notes
For a lighter version, replace mayonnaise with Greek yogurt. To make it vegan, use plant-based mayo and sour cream. Avoid overcooking the pasta and ensure it’s cooled before adding to the dressing.