Deviled Egg Macaroni Salad

Deviled Egg Macaroni Salad

This creamy and zesty Deviled Egg Macaroni Salad combines the comforting flavors of macaroni salad with the classic taste of deviled eggs, making it perfect for gatherings.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Pasta and Eggs

2 cups elbow macaroni Cook according to package instructions.
6 pieces hard-boiled eggs Peeled and chopped.

Dressing

1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter version.
1 tablespoon Dijon mustard Can substitute with yellow mustard or horseradish.
1 tablespoon apple cider vinegar Adds tartness to balance flavors.

Add-ins

1/4 cup chopped green onions For flavor and garnish.
1/4 cup sweet pickle relish
to taste salt and pepper
to taste Paprika For garnish.

Method

Preparation

Cook the macaroni according to package instructions; drain and let cool.
Peel and chop the hard-boiled eggs.

Mixing

In a large bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar.
Add the cooked macaroni, chopped eggs, chopped green onions, and sweet pickle relish.
Mix well to combine and season with salt and pepper to taste.

Chilling

Refrigerate for at least 30 minutes before serving.
Garnish with paprika before serving.

Notes

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. For longer freshness, prepare ingredients separately and mix just before serving.