Description

Deviled Egg Macaroni Salad combines the classic flavors of deviled eggs with the creamy comfort of macaroni salad, perfect for potlucks and barbecues.

Ingredients

8 large eggs, hard boiled and chopped

2 cups elbow macaroni, cooked and drained

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon white vinegar

1 tablespoon sweet pickle relish

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1/4 teaspoon smoked paprika (optional)

1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

In a large bowl, combine the cooked macaroni and chopped hard-boiled eggs.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, pickle relish, salt, pepper, and smoked paprika (if using).
Pour the dressing mixture over the macaroni and eggs. Gently fold the ingredients together until well-coated.
Taste and adjust seasoning if necessary.
Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Garnish with fresh parsley just before serving for a pop of color and added flavor.

Notes

For a smoky, crispy touch, chop some cooked bacon and mix it into the salad.
For a crunchier texture, finely chop celery or onions.
For a lighter version, substitute Greek yogurt for some or all of the mayonnaise.
Add a little hot sauce or chopped jalapeños to give the salad a spicy kick.
Feel free to use any small pasta like rotini or shells if elbow macaroni is not available.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: Mixing and Chilling
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 250
Sugar: 3g
Sodium: 450mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 7g
Cholesterol: 160mg