Deviled Egg Macaroni Salad
Bright, tangy, and comforting, this Deviled Egg Macaroni Salad combines two classic picnic favorites into one crave-worthy side. It's packed with flavor and perfect for potlucks.
Ingredients
Pasta
- 8 ounces elbow macaroni Cook according to package instructions.
Dressing
- 6 pieces hard-boiled eggs, chopped Use large eggs for the best texture.
- 1/2 cup mayonnaise Full-fat gives the richest texture.
- 1 tablespoon Dijon mustard For a smooth and tangy flavor.
- 1 tablespoon apple cider vinegar Adjust according to taste.
Vegetables
- 1/4 cup celery, diced Provides essential crunch.
- 1/4 cup red onion, diced Adds a mild onion flavor.
Seasoning
- to taste salt and pepper Season to balance flavors.
- for garnish paprika Adds color and a hint of sweetness.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and cool.
- In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, and apple cider vinegar. Mix in diced celery and red onion, and season with salt and pepper.
Combining
- Fold the cooled macaroni into the egg mixture gently until every piece is coated. Taste and adjust seasoning as necessary.
Finishing
- Transfer to a serving dish, garnish with paprika, cover, and chill for at least 30 minutes before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Variations include adding bacon or using Greek yogurt instead of mayo for a tangy twist.