Deviled Egg Macaroni Salad
Summary: A creamy, nostalgic side dish that combines tender pasta with the bold, tangy flavors of classic deviled eggs.
Ingredients
- For the Main Salad
- 8 oz elbow macaroni
- 6 large eggs
- ½ cup finely chopped celery
- ¼ cup chopped red onion
- ¼ cup chopped dill pickles or sweet relish
- 1 tbsp chopped fresh chives or green onions optional
- For the Creamy Dressing
- ½ cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- ½ tsp paprika
- 1 tsp sugar
- Salt and black pepper to taste
- For Garnish
- 2 tablespoons fresh parsley finely chopped
- Extra paprika for dusting
Instructions
- Cook the elbow macaroni in a large pot of salted boiling water until it reaches an al dente texture, then drain and set aside.
- Boil the eggs by bringing them to a boil in cold water, letting them sit off the heat for several minutes, and then cooling them immediately in an ice bath before peeling.
- Whisk together the mayonnaise, mustard, apple cider vinegar, paprika, sugar, and seasonings in a large bowl until the dressing is smooth and creamy.
- Roughly chop the hard-boiled eggs and fold them into the dressing bowl along with the chopped celery, red onion, and pickles or relish.
- Gently stir the cooked macaroni into the egg and dressing mixture until every noodle is evenly coated.
- Place the salad in the refrigerator to chill for at least one hour before serving, finishing with a garnish of fresh parsley and a sprinkle of extra paprika.
Notes
• Al Dente Pasta: Ensure the pasta has a slight bite to it, as it will continue to soften slightly once it begins absorbing the dressing.
• Easy Peeling: Use eggs that are about a week old and give them a full 10-minute soak in ice water for the cleanest peeling experience.
• Adjusting Consistency: If the salad appears too thick after chilling, stir in a tiny splash of milk or an extra teaspoon of mayonnaise to restore the creaminess.
• Make-Ahead Advantage: This dish tastes best when prepared a few hours in advance, giving the tangy vinegar and mustard flavors time to fully develop.
• Easy Peeling: Use eggs that are about a week old and give them a full 10-minute soak in ice water for the cleanest peeling experience.
• Adjusting Consistency: If the salad appears too thick after chilling, stir in a tiny splash of milk or an extra teaspoon of mayonnaise to restore the creaminess.
• Make-Ahead Advantage: This dish tastes best when prepared a few hours in advance, giving the tangy vinegar and mustard flavors time to fully develop.