Description
Creamy Deviled Egg Macaroni Salad is a delightful twist on traditional macaroni salad, combining the flavors of deviled eggs into a creamy pasta dish. Perfect for picnics or potlucks, this salad is a crowd-pleaser with its rich, tangy dressing and classic deviled egg garnish.
Ingredients
Scale
Macaroni Salad:
- 8 ounces elbow macaroni
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup celery, finely diced
- 1/2 cup red onion, finely diced
- 1/4 cup dill pickles, finely diced
- 2 tablespoons fresh parsley, chopped
Creamy Dressing:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon paprika, plus more for garnish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Macaroni: Boil the elbow macaroni until al dente, then drain and rinse under cold water.
- Make the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, paprika, garlic powder, onion powder, salt, and pepper.
- Combine Ingredients: In a bowl, mix macaroni, chopped eggs, celery, onion, pickles, and parsley with the dressing.
- Chill and Serve: Refrigerate for at least 1 hour. Garnish with paprika before serving.
Notes
- For extra tang, add 1 tablespoon of pickle juice to the dressing.
- You can substitute Greek yogurt for half of the mayonnaise for a lighter version.
- This salad is best served chilled and can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 160 mg
