Deviled Egg Macaroni Salad (Print Format)
Classic macaroni salad meets deviled eggs in this creamy, tangy side dish perfect for picnics and potlucks.
# Ingredients:
→ Protein base
01 -
12 large eggs, hard-boiled and peeled
→ Pasta foundation
02 -
450g elbow macaroni, cooked and cooled
→ Creamy deviled egg dressing
03 -
240ml mayonnaise
04 -
60ml yellow mustard
05 -
15ml apple cider vinegar
06 -
5g granulated sugar
07 -
2.5g garlic powder
08 -
2.5g paprika, plus extra for garnish
09 -
Salt to taste
10 -
Black pepper to taste
→ Fresh vegetables and herbs
11 -
70g celery, finely chopped
12 -
70g red onion, finely chopped
13 -
35g dill pickles, finely chopped
14 -
8g fresh parsley, chopped (optional for color)
# Steps:
01 -
Carefully cut your hard-boiled eggs in half and gently remove the yolks, placing them in a large mixing bowl. Chop the egg whites into bite-sized pieces and set them aside for later.
02 -
Mash those egg yolks really well until they're smooth and creamy. Add the mayonnaise, yellow mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and pepper. Stir everything together until you have a perfectly smooth, creamy dressing that tastes just like deviled eggs!
03 -
Add your cooled macaroni, chopped egg whites, celery, red onion, dill pickles, and parsley if you're using it to the bowl with the dressing. Gently fold everything together until every piece is beautifully coated in that creamy deviled egg goodness.
04 -
Cover the salad and pop it in the fridge for at least an hour to let all those amazing flavors meld together. Before serving, sprinkle the top with a little extra paprika for that classic deviled egg look.
# Tips:
01 -
This salad tastes even better the next day! The flavors really develop overnight, so it's perfect for making ahead.
02 -
Taste and adjust the seasoning just before serving, as the flavors may intensify after chilling.
03 -
Make sure your pasta is completely cooled before mixing - warm pasta will make your mayonnaise dressing watery.
04 -
For the best hard-boiled eggs, start them in cold water, bring to a boil, then turn off heat and let sit for 12 minutes before ice bath.
05 -
This recipe is perfect for potlucks, picnics, and barbecues - it feeds a crowd and travels well!