Name: Deviled Egg Macaroni Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 8 large eggs; 1 lb elbow macaroni; 1 cup mayonnaise; 2 tablespoons yellow mustard; 2 tablespoons white vinegar; 2 tablespoons sweet pickle relish; 1 teaspoon Dijon mustard; 1/4 teaspoon paprika; Salt and pepper to taste; 1/4 cup chopped green onions; Additional paprika, for garnish

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Introduction

Deviled Egg Macaroni Salad is a nostalgic twist on the classic macaroni salad, combining creamy textures with the rich flavor of deviled eggs. This dish is perfect for picnics, barbecues, or as a satisfying side at any meal.

A close-up view of a creamy macaroni salad served in a white bowl, showing one main layer of small elbow macaroni coated in a thick, smooth white dressing. The pasta pieces are mixed with small chunks of bright green cucumbers and red bell peppers, adding spots of color. The top is lightly sprinkled with a reddish-brown spice, giving texture contrast to the creamy pasta. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 large eggs
1 lb elbow macaroni
1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons white vinegar
2 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1/4 teaspoon paprika
Salt and pepper to taste
1/4 cup chopped green onions (optional)

Instructions

Step 1: Place the eggs in a pot and cover with water. Bring to a boil over high heat, then reduce to medium-low and simmer for 9-10 minutes. Allow the eggs to cool, peel, and chop into small pieces.
Step 2: Cook the elbow macaroni according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
Step 3: In a large bowl, whisk together mayonnaise, yellow mustard, white vinegar, Dijon mustard, sweet pickle relish, paprika, salt, and pepper until well combined.
Step 4: Add the cooled macaroni to the dressing and stir until thoroughly coated. Gently fold in the chopped boiled eggs and green onions, if using.
Step 5: Cover the salad and refrigerate for 1-2 hours to let the flavors meld.
Step 6: Before serving, garnish with a sprinkle of paprika for a finishing touch, if desired.

Tips & Variations

For extra creaminess, mix in a bit of sour cream or Greek yogurt with the mayonnaise.
Chopped celery or bell peppers add a nice crunch if you want more texture.
Use smoked paprika instead of regular paprika for a subtle smoky flavor.
If you prefer a tangier salad, increase the vinegar slightly or add a teaspoon of lemon juice.
To make it lighter, substitute half the mayonnaise with plain yogurt.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This salad is best enjoyed chilled and does not freeze well.

How to Serve

A close-up view of a bowl filled with macaroni salad, showing small curved pasta pieces mixed with chopped green onions and red bell peppers. The salad is creamy with a pale yellow dressing, and is topped with a light sprinkle of paprika. The bowl is white and rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it actually tastes better after chilling for at least an hour or two to allow the flavors to meld. You can prepare it a day in advance and keep it refrigerated.

What can I use instead of elbow macaroni?

Any small pasta shape works well, such as shell pasta, rotini, or mini penne. Just cook according to package instructions.