Deviled Egg Macaroni Pasta Salad
This Deviled Egg Macaroni Pasta Salad is a delicious twist on the classic deviled eggs, combining creamy macaroni salad flavors with the richness of eggs. Perfect for picnics, potlucks, and family gatherings, this dish is both filling and refreshing.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
Ingredients
- 2 cups elbow macaroni (dry)
- 6 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup celery, finely chopped
- ½ cup red onion, finely chopped
- ¼ cup dill pickles, chopped
- 2 tablespoons fresh chives, chopped (optional)
Instructions
- Bring a large pot of water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside.
- While the pasta cooks, place the eggs in a separate pot and cover them with water. Bring the water to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Transfer the eggs to a bowl of ice water to cool, then peel and chop them roughly.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper. Whisk until smooth.
- To the bowl, add the cooled elbow macaroni, chopped eggs, celery, red onion, dill pickles, and chives (if using). Stir until all ingredients are well mixed and coated in the dressing.
- Taste and adjust seasoning if necessary. Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled, garnishing with extra paprika or chives if desired.
Notes
For added flavor, consider using Greek yogurt instead of some of the mayonnaise.
You can customize the salad by adding ingredients like bacon bits, peas, or bell peppers for more texture.
The salad can be stored in the refrigerator for up to 2-3 days, making it an excellent make-ahead option.