Description
Indulge in the delightful taste of Deviled Egg Macaroni Salad, a creamy and flavorful dish that’s sure to be a hit at your next BBQ or potluck. This salad combines the classic flavors of deviled eggs with tender elbow macaroni, creating a unique twist on traditional macaroni salads. With soft, blended egg yolks mixed with mayonnaise and mustard for richness, this dish offers a satisfying blend of textures that will have everyone coming back for more. Quick to prepare and make-ahead friendly, it’s perfect for busy days or last-minute gatherings. Serve it as a light meal on its own, in lettuce wraps, or alongside grilled chicken for a complete feast.
Ingredients
Scale
- 6 eggs
- 8 oz elbow macaroni (uncooked)
- 1 small red onion (minced)
- 2 stalks celery (minced)
- 1 cup mayonnaise
- 2 tsp mustard
- 2 tsp paprika
- Salt and pepper (to taste)
Instructions
- Boil water in a pot and gently add the eggs using a slotted spoon. Boil for 8 minutes, then transfer them to an ice bath.
- While cooling, cook elbow macaroni as per package instructions. Drain and rinse under cold water.
- Peel cooled eggs and separate yolks into a bowl, chopping the whites finely.
- Mix yolks with mayonnaise, mustard, paprika, salt, and pepper until smooth.
- Combine macaroni with the dressing mixture; fold in chopped onion and celery.
- Adjust creaminess by adding more mayonnaise if desired.
- Refrigerate for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 185mg