Description
Deviled Egg Macaroni Salad is a creamy, flavorful twist on the classic macaroni salad. With rich deviled egg flavors and a tangy dressing, it’s perfect for picnics, potlucks, and barbecues. This easy-to-make dish is both satisfying and versatile, making it a crowd favorite!
Ingredients
1 pound elbow macaroni
6 large eggs
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon white vinegar
1 tablespoon yellow mustard
1 tablespoon pickle relish
Salt and pepper to taste
Paprika (optional, for garnish)
Fresh parsley, chopped (optional)
Instructions
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Boil the elbow macaroni according to package instructions, drain, and set aside to cool.
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In a saucepan, cover eggs with water and bring to a boil. Reduce heat and simmer for 10 minutes.
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Cool the eggs in an ice bath or under cold running water, peel, and chop into small pieces.
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In a large bowl, combine macaroni, chopped eggs, mayonnaise, Dijon mustard, yellow mustard, pickle relish, vinegar, salt, and pepper. Stir until well combined.
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Taste and adjust seasoning as needed.
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Garnish with paprika and fresh parsley, if desired.
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Chill for at least 1 hour before serving.
Notes
- For a spicier version, add cayenne pepper or hot sauce.
- To make it vegetarian, use plant-based mayo.
- Use gluten-free macaroni to make the recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: American
