Print

Deviled Egg Macaroni Salad Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Prepare Eggs: Peel and chop the hard-boiled eggs into small pieces ensuring an even distribution throughout the salad.
  3. 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.
  4. Season: Add salt and ground black pepper to taste. Mix again to evenly distribute the seasoning.
  5. Chill: Cover the salad with plastic wrap and refrigerate for at least 1 hour to let the flavors meld and the salad chill thoroughly.
  6. 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

Find it online: https://dylangranv.com/deviled-egg-macaroni-salad-recipe/