Description
Deviled Egg Macaroni Salad is a creamy, tangy, and savory twist on traditional macaroni salad, enhanced with the richness of deviled eggs. Perfect for potlucks, barbecues, or a comforting dinner side.
Ingredients
- 8 large eggs
- 1 lb elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
- 1/4 teaspoon paprika
- 1/4 cup finely chopped red onion
- 1/2 cup celery, finely chopped
- Fresh parsley (optional, for garnish)
Instructions
- Place the eggs in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 9-12 minutes. Cool, peel, and chop the eggs.
- Cook the elbow macaroni according to package directions. Drain and rinse under cold water.
- In a large mixing bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
- Add the cooled macaroni, chopped eggs, red onion, and celery to the dressing. Mix gently until well combined.
- Sprinkle paprika on top and stir again. Garnish with parsley if desired.
- Chill the salad in the fridge for 1-2 hours before serving.
Notes
- Chilling the salad enhances the flavor.
- Substitute Greek yogurt for a lighter version.
- Can be made a day ahead for convenience.
- Use gluten-free pasta for a gluten-free version.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 185mg
