Description
Deviled Egg Macaroni Salad: Creamy, tangy, and crowd-pleasing. Loaded with eggs, mayonnaise, mustard, and pickles – a comforting dish for any gathering.
Ingredients
Scale
- 8 oz (227g) elbow macaroni
- 6 large eggs
- 3/4 cup (180ml) mayonnaise
- 2 tablespoons (30ml) yellow mustard
- 1 tablespoon (15ml) Dijon mustard
- 2 tablespoons (30ml) sweet pickle relish
- 1 tablespoon (15ml) apple cider vinegar
- 1 teaspoon (5g) sugar
- 1/2 teaspoon (2.5g) salt
- 1/4 teaspoon (1g) black pepper
- 1/2 teaspoon (2.5g) paprika, plus more for garnish
- 3 tablespoons (45g) finely diced red onion
- 2 stalks celery (about 1/2 cup/75g), finely diced
- 2 tablespoons (8g) fresh dill, chopped
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes or 1 minute less than package directions. Drain the pasta in a colander and rinse immediately with cold water to stop the cooking process. Shake off excess water and transfer to a large mixing bowl.
- Step 2: Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, remove the pan from heat, cover, and let the eggs stand for 12 minutes. Transfer the eggs to an ice bath to cool completely, about 10 minutes.
- Step 3: Peel the cooled eggs and separate the whites from the yolks. Chop the egg whites into small pieces and place them in the bowl with the cooled pasta. Place the yolks in a separate medium bowl.
- Step 4: Mash the egg yolks with a fork until finely crumbled. Add mayonnaise, yellow mustard, Dijon mustard, pickle relish, apple cider vinegar, sugar, salt, pepper, and paprika. Whisk until smooth and creamy to create your deviled egg dressing.
- Step 5: Add the diced red onion, celery, and fresh dill to the pasta and egg white mixture. Pour about three-quarters of the dressing over the pasta mixture and gently fold everything together until well combined.
- Step 6: Cover the Deviled Egg Macaroni Salad and refrigerate for at least 2 hours or overnight. Before serving, stir in the remaining dressing, taste, and adjust seasoning if needed. Sprinkle with additional paprika and fresh dill for garnish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 180mg