Description
This Deviled Egg Macaroni Salad combines the nostalgic flavors of deviled eggs with the hearty texture of classic macaroni salad. Creamy, tangy, and packed with crunchy veggies and chopped hard-boiled eggs, it’s the perfect side dish for picnics, potlucks, or family gatherings.
Ingredients
Pasta & Eggs
- 1 pound macaroni pasta
- 6 large eggs
- 1 tablespoon kosher salt, for pasta
- 1/2 teaspoon kosher salt, for dressing
Vegetables & Add-ins
- 2 stalks celery, finely chopped
- 5 green onions, thinly sliced (divided, 2 tablespoons reserved for garnish)
- 1 cup matchstick carrots, roughly chopped
- 1/2 cup chopped dill pickles
Dressing
- 1 cup mayonnaise
- 1/3 cup white sugar
- 2 tablespoons white vinegar
- 1 1/2 teaspoons yellow mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika, plus more for garnish
Instructions
- Cook Pasta and Eggs: Bring a large pot of water to a boil. Add 1 tablespoon of salt and macaroni pasta. Carefully add the eggs to the pot and return to a boil. Cook until the pasta is al dente, about 9 minutes. Remove the eggs and transfer them to an ice bath. Rinse the pasta with cold water and drain well. Place drained pasta in a large bowl.
- Prepare Eggs: Peel the eggs once cool enough to handle. Separate the yolks from the whites. Roughly chop the egg whites and add them to the bowl with the pasta. Place the yolks in a medium separate bowl and set aside.
- Combine Vegetables: Reserve 2 tablespoons of the sliced green onions for garnish, then add the remaining green onions, celery, carrots, and dill pickles to the pasta bowl.
- Make the Dressing: Mash the egg yolks in the medium bowl. Add the remaining 1/2 teaspoon salt, mayonnaise, sugar, vinegar, mustard, and black pepper. Stir together until the mixture is smooth and creamy.
- Dress and Toss: Pour the yolk dressing over the pasta mixture and toss well to combine all ingredients evenly.
- Garnish and Serve: Sprinkle the salad with reserved green onions and paprika. Serve immediately, or cover and refrigerate until ready to serve. Enjoy chilled.
Notes
- For easy peeling, use slightly older eggs and cool thoroughly in an ice bath.
- You can substitute sweet pickles or relish for dill pickles if you prefer a sweeter flavor.
- Tastes even better after a few hours in the refrigerator as the flavors meld.
- For added zing, try a dash of hot sauce or a spoonful of Dijon mustard in place of yellow mustard.
- Leftovers keep well for 3-4 days when stored in an airtight container in the refrigerator.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Side-dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 251
- Sugar: 7g
- Sodium: 643mg
- Fat: 17g
- Saturated Fat: 3g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 101mg
