Deviled Egg Macaroni Salad
A creamy and chunky macaroni salad that incorporates hard-boiled eggs with a tangy dressing, ideal for picnics and make-ahead entertaining.
Ingredients
Pasta
- 8 ounces elbow macaroni Cooked until al dente
Salad Base
- 6 pieces hard-boiled eggs, chopped Provides the deviled filling texture
- 1/2 cup mayonnaise Use full-fat for classic comfort
- 1 teaspoon Dijon mustard Recommended for its sharp flavor
- 1 tablespoon vinegar Adds tang to the salad
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika For color and smokiness
Crunchy Vegetables
- 1/4 cup celery, diced Adds a crunchy texture
- 1/4 cup red onion, finely chopped Provides additional crunch and flavor
Instructions
Cooking the Pasta
- Boil the macaroni in well-salted water until al dente, then drain and run under cold water to stop cooking and cool quickly.
Making the Dressing
- In a large bowl, whisk chopped eggs with mayonnaise, Dijon, vinegar, salt, pepper, and paprika until smooth and evenly combined.
Combining Ingredients
- Add the cooled macaroni, celery, and red onion to the dressing and gently fold to combine, taking care not to mash the eggs.
Chilling the Salad
- Taste and adjust seasoning, then cover and chill for at least 30 minutes so flavors marry and the salad firms up slightly.
Serving the Salad
- Before serving, sprinkle with extra paprika and top with egg halves or fresh herbs if you like.
Notes
Store in an airtight container in the fridge for up to 3 days; the texture softens over time but it stays tasty. Freezing is not recommended as mayo and eggs may separate when thawed.