Description
This salad combines the creamy goodness of deviled eggs with classic macaroni salad.
Ingredients
Scale
- 1 pound elbow macaroni
- 12 large eggs
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons white vinegar
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- Salt and black pepper to taste
- Paprika for garnish
Instructions
- Cook macaroni according to package directions. Drain and rinse with cold water.
- While macaroni cooks, place eggs in a large pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes. Drain and transfer eggs to an ice bath to cool completely.
- Peel eggs and cut them in half lengthwise. Scoop out the yolks into a medium bowl. Mash yolks with a fork.
- Add mayonnaise, Dijon mustard, and white vinegar to the mashed yolks. Stir until smooth and creamy.
- In a large bowl, combine cooked macaroni, chopped celery, and chopped red onion.
- Add the deviled egg mixture to the macaroni mixture. Stir gently to combine.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Garnish with paprika before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the yolk mixture.
- You can add other ingredients like pickles or bell peppers.
- This salad is best served cold.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cook (after initial boiling)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 200mg
Keywords: deviled egg, macaroni salad, pasta salad, potluck, picnic