Deviled Egg Macaroni Salad Recipe
Introduction
Deviled Egg Macaroni Salad is a creamy, tangy side dish that combines the classic flavors of deviled eggs with the comforting texture of macaroni salad. It’s perfect for picnics, potlucks, or a quick lunch.
Ingredients
- 2 cups cooked macaroni
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon mustard
Instructions
- Step 1: In a large bowl, combine the cooked macaroni, chopped hard-boiled eggs, mayonnaise, and mustard.
- Step 2: Mix everything thoroughly until well combined, then cover and chill in the refrigerator for at least 1 hour before serving.
Tips & Variations
- For extra flavor, add a pinch of paprika or chopped fresh herbs like dill or parsley.
- Use Dijon mustard for a sharper taste or yellow mustard for a milder flavor.
- For added crunch, stir in diced celery or chopped pickles.
Storage
Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta?
Yes, small pasta shapes like shells, rotini, or elbows work well and hold the dressing nicely.
How do I know when the eggs are hard-boiled?
Hard-boiled eggs have fully set whites and yolks with no runny center. Boil eggs for about 10-12 minutes for best results.
PrintDeviled Egg Macaroni Salad Recipe
This Deviled Egg Macaroni Salad is a classic, creamy pasta salad featuring tender macaroni, chopped hard-boiled eggs, mayonnaise, and a tangy hint of mustard. Perfect as a side dish for picnics, barbecues, or casual gatherings, it’s easy to prepare and delightfully flavorful when chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 2 cups elbow macaroni, cooked and drained
- 4 large hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Cook Macaroni: Boil the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
- Prepare Eggs: Peel and chop the hard-boiled eggs into small pieces ensuring an even distribution throughout the salad.
- Mix Ingredients: In a large mixing bowl, combine the cooled macaroni, chopped eggs, mayonnaise, and Dijon mustard. Stir gently until all ingredients are evenly coated.
- Season: Add salt and ground black pepper to taste. Mix again to evenly distribute the seasoning.
- Chill: Cover the salad with plastic wrap and refrigerate for at least 1 hour to let the flavors meld and the salad chill thoroughly.
- Serve: After chilling, give the salad a final stir and serve cold as a refreshing side dish.
Notes
- For extra flavor, add a pinch of paprika or freshly chopped chives on top before serving.
- You can substitute mayonnaise with Greek yogurt for a tangier, lower-fat option.
- Make sure the macaroni is fully cooled before mixing to prevent the mayonnaise from thinning out.
- Refrigerate leftovers promptly and consume within 2 days for best freshness.
Keywords: Deviled Egg, Macaroni Salad, Pasta Salad, Picnic Side Dish, Creamy Salad
