Description
A classic Deviled Egg Macaroni Salad combining creamy mayonnaise and sour cream dressing with tender pasta, chopped celery, tangy pickles, olives, and flavorful hard-boiled eggs, garnished with fresh dill and green onions. Perfectly chilled and refreshing for picnics, potlucks, or summer gatherings.
Ingredients
Pasta
- 16 oz salad macaroni or Ditalini pasta
Dressing and Mix-ins
- 1 1/2 cups Mayonnaise (Best Foods recommended)
- 3 tablespoons sour cream
- 2 tablespoons yellow mustard
- 2 tablespoons sweet pickle relish
- 2-3 ribs celery, finely chopped
- 1/2 cup black olives, sliced
- 4 oz jar pimientos, drained
- 3 tablespoons fresh dill, chopped
- 1 teaspoon paprika
- Salt and pepper to taste
Eggs and Garnish
- 6 hard boiled eggs
- Green onions for garnish
Instructions
- Cook Pasta: Prepare the macaroni or Ditalini pasta according to the package directions. Drain thoroughly and then allow the pasta to cool completely to prevent the dressing from becoming watery.
- Prepare Eggs: Hard boil the eggs, then cool them completely. Once cooled, slice the eggs into desired sizes for folding into the salad.
- Mix Salad: In a large mixing bowl, combine the mayonnaise, sour cream, yellow mustard, sweet pickle relish, finely chopped celery, sliced black olives, drained pimientos, fresh chopped dill, paprika, salt, and pepper. Mix these ingredients well until fully blended, then add the cooled pasta and mix gently to coat evenly.
- Fold in Eggs: Carefully fold the sliced hard-boiled eggs into the pasta mixture to maintain their shape and texture without breaking them up too much.
- Chill and Garnish: Cover the salad and chill it in the refrigerator for at least 2 hours to allow the flavors to meld together. Just before serving, garnish with freshly sliced green onions for a pop of color and fresh taste.
Notes
- For best results, ensure pasta and eggs are completely cooled before mixing to maintain salad texture.
- Adjust the amount of mustard and relish according to your preferred tanginess and sweetness.
- This salad can be made a day ahead and kept refrigerated, flavors improve overnight.
- Variations can include adding diced red onions or a splash of vinegar for extra zest.
- If desired, substitute sour cream with Greek yogurt for a lighter version.