Deviled Egg Macaroni Salad Recipe
This Deviled Egg Macaroni Salad Recipe combines two beloved classics into one amazing dish. Creamy macaroni salad meets tangy deviled eggs perfectly.
Equipment
- Large pot for boiling pasta
- Colander for draining
- Large Mixing Bowl
- Sharp knife
- Cutting Board
- Wooden spoon for mixing
- Measuring cups and spoons
Ingredients
- 2 cups elbow macaroni
- 6 hard-boiled eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup diced celery
- 2 green onions chopped
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon sugar
Instructions
- Boil water in large pot.
- Cook macaroni for 8-10 minutes.
- Drain pasta and rinse cold.
- Peel hard-boiled eggs carefully.
- Chop eggs into small pieces.
- Mix mayonnaise, mustard, and vinegar.
- Add sugar, paprika, salt, pepper.
- Combine pasta with egg mixture.
- Fold in celery and onions.
- Chill for two hours minimum.
- Garnish with extra paprika before serving.
Notes
- Use day-old pasta for better texture and absorption
- Make hard-boiled eggs ahead of time for convenience
- Chill the salad overnight for deeper flavor development
- Add extra mustard for stronger deviled egg taste
- Reserve some egg whites for pretty garnish pieces