Deviled Egg Macaroni Salad | Creamy & Classic

 This Deviled Egg Macaroni Salad combines two beloved picnic classics into one irresistible side dish! Creamy macaroni salad gets a flavor boost from the addition of hard-boiled eggs prepared like deviled eggs, making it extra rich and delicious. This easy homemade salad is perfect for potlucks, barbecues, or any gathering.

• Keyword Focus: Deviled Egg Macaroni Salad, Macaroni Salad Recipe, Egg Salad Recipe, Creamy Pasta Salad, Easy Side Dish, Potluck Salad.

Recipe Details:

• Cuisine: American
• Course: Salad, Side Dish
• Prep Time: 20 minutes
• Cook Time: 10 minutes (for pasta & eggs) + chilling
• Total Time: 30 minutes + chilling
• Yields: 6-8 servings
• Dietary Info: Can be gluten-free (use gluten-free macaroni)

Ingredients:

• 1 lb Elbow Macaroni
• 8 Large Eggs
• 1 cup Mayonnaise (or more to taste)
• 2 tablespoons Yellow Mustard
• 1 tablespoon White Vinegar
• 1/2 teaspoon Salt (or to taste)
• 1/4 teaspoon Black Pepper (or to taste)
• 1/4 cup Sweet Pickle Relish (or finely chopped sweet pickles)
• 1/4 cup Chopped Celery (optional, for crunch)
• 1/4 cup Chopped Red Onion (optional, for flavor and crunch)
• Paprika, for garnish (optional)

Equipment:

• Large pot
• Medium bowl
• Fork or potato masher
• Large mixing bowl
• Measuring cups and spoons

Instructions:

1. Cook Pasta and Eggs: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. In the same pot (or a separate saucepan), carefully place the eggs and boil for 10-12 minutes for hard-boiled.
2. Cool and Peel Eggs: Once cooked, transfer the hard-boiled eggs to an ice bath to cool completely. Peel the cooled eggs.
3. Prepare Deviled Egg Base: Slice 6 of the peeled eggs in half lengthwise. Scoop out the yolks into a medium bowl. Mash the yolks with a fork or potato masher until smooth.
4. Make the Dressing: To the mashed yolks, add the mayonnaise, mustard, vinegar, salt, and pepper. Stir until well combined and creamy.
5. Chop Remaining Eggs: Roughly chop the remaining 2 whole hard-boiled eggs and the reserved egg whites from the sliced eggs.
6. Drain Pasta: Drain the cooked macaroni well and rinse with cold water to stop the cooking process and cool it down. Transfer the pasta to a large mixing bowl.
7. Combine Ingredients: Add the chopped eggs, pickle relish, celery (if using), and red onion (if using) to the bowl with the macaroni.
8. Add Dressing: Pour the creamy deviled egg dressing over the macaroni mixture.
9. Mix Well: Toss gently but thoroughly until all the ingredients are evenly coated with the dressing.
10. Chill: Cover the macaroni salad and refrigerate for at least 30 minutes to an hour to allow the flavors to meld.
11. Garnish and Serve: Before serving, give the salad another gentle stir. Garnish with a sprinkle of paprika, if desired. Serve chilled.

Enjoy this creamy and flavorful Deviled Egg Macaroni Salad