Description
Introducing a delightful twist on a classic favorite: Deviled Egg Macaroni Salad. This creamy, flavorful dish combines the rich taste of traditional deviled eggs with hearty elbow macaroni, making it a perfect addition to any gathering—from summer BBQs to cozy potlucks. With its zesty dressing and fresh ingredients, this salad is easy to prepare and can be made ahead of time, allowing the flavors to meld beautifully.
Ingredients
Scale
- 6 eggs
- 8 oz elbow macaroni (uncooked)
- 1 small red onion (minced)
- 2 stalks celery (minced)
- 1 cup mayonnaise
- 2 tsp mustard (to taste)
- 2 tsp paprika
- Salt & pepper (to taste)
Instructions
- Boil eggs in a pot of water for 8 minutes, then transfer to an ice water bath.
- Cook elbow macaroni according to package instructions; drain and rinse with cold water.
- Peel cooled eggs and separate yolks from whites; chop the egg whites into small pieces.
- In a bowl, mash egg yolks and mix with mayonnaise, mustard, paprika, salt, and pepper until smooth.
- Combine cooked macaroni with chopped egg whites, red onion, and celery; fold in the dressing until well coated.
- Chill in the refrigerator for at least 1 hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 185mg