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Deviled Egg Macaroni Salad

A delightful macaroni salad that combines the classic flavors of deviled eggs with elbow macaroni for a satisfying dish perfect for gatherings.

Ingredients

Scale
  • 8 ounces elbow macaroni
  • 6 hard-boiled eggs, peeled and chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • 1/4 cup celery, diced
  • 1/4 cup red onion, diced
  • Paprika for garnish

Instructions

  1. Cook the elbow macaroni according to the package directions. Boil water in a large pot, add the macaroni, and cook until al dente, about 7-9 minutes. Drain and rinse under cold water.
  2. Prepare the dressing by combining chopped hard-boiled eggs, mayonnaise, Dijon mustard, and apple cider vinegar in a mixing bowl. Stir until smooth.
  3. Combine the cooled macaroni with the egg and dressing mixture. Add diced celery and red onion.
  4. Season with salt and pepper to taste, adjusting as needed.
  5. Add paprika on top for garnish and transfer the salad to a serving dish.
  6. Chill the salad in the refrigerator for at least 1 hour before serving.

Notes

This salad is best served cold and can be customized with additional ingredients.

Nutrition

Keywords: macaroni salad, deviled eggs, picnic recipe, side dish