This creamy and flavourful Deviled Egg Macaroni Salad combines the rich taste of deviled eggs with the hearty texture of macaroni. It’s perfect for potlucks, barbecues, or as a satisfying side dish at any meal.
Ingredients:
- 12 large eggs – hard-boiled and peeled
- 1 lb elbow macaroni – cooked and cooled
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp garlic powder
- 1/2 tsp paprika (plus extra for garnish)
- Salt and black pepper – to taste
- 1/2 cup celery – finely chopped
- 1/2 cup red onion – finely chopped
- 1/4 cup dill pickles – finely chopped
- 2 tbsp fresh parsley – chopped (optional, for garnish)
Instructions:
1. Prepare the eggs:
Cut the hard-boiled eggs in half. Remove the yolks and place them in a large mixing bowl. Chop the egg whites and set them aside.
2. Make the deviled egg dressing:
Mash the yolks with a fork until smooth. Add the mayonnaise, mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and pepper. Mix until creamy.
3. Combine the salad:
To the yolk mixture, add the cooked macaroni, chopped egg whites, celery, red onion, dill pickles, and parsley (if using). Stir gently until everything is well-coated with the dressing.
4. Chill and serve:
Cover and refrigerate for at least 1 hour to allow the flavours to blend. Just before serving, sprinkle with a bit of paprika for a traditional deviled egg finish.
Serving Info:
- Servings: 10–12
- Prep Time: 20 minutes
- Cook Time: 10 minutes
This Deviled Egg Macaroni Salad is a crowd-pleaser with its creamy texture and bold, tangy flavour. Perfect for make-ahead meals and gatherings.