Description
This comforting Deviled Egg Salad Macaroni Delight brings together two timeless favorites in one creamy, flavorful dish. It’s a must-have for picnics, potlucks, or a cozy night in.
Ingredients
Scale
- 2 cups elbow macaroni – uncooked
- 6 large eggs – hard-boiled and chopped
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika – plus extra for garnish
- 1/4 cup celery – finely chopped
- 1/4 cup green onions – chopped
- 1 tablespoon fresh dill – chopped (optional)
Instructions
- Boil salted water in a large pot and cook macaroni as per package instructions. Drain and rinse with cold water.
- While pasta cooks, peel and chop hard-boiled eggs. In a bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and paprika until smooth.
- Fold in the eggs, pasta, celery, green onions, and dill into the dressing gently.
- Cover the bowl with plastic wrap and refrigerate for at least an hour to let flavors blend.
- Stir before serving and sprinkle with paprika on top.
Notes
To spice things up, mix in hot sauce or jalapeños. For added crunch, try chopped pickles or bell peppers. You can also double the batch easily by keeping ingredient ratios the same.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
Keywords: deviled eggs, macaroni salad, picnic recipes, egg pasta salad, creamy salad