Description
Velvety Deviled Egg Macaroni Salad! We blend mashed yolks into a tangy dressing, ensuring every bite bursts with richness. Al dente elbow macaroni is cold-rinsed for perfect texture.
Ingredients
Scale
- 1 pound elbow macaroni
- 8 large hard-boiled eggs
- 1 cup mayonnaise
- 1/4 cup finely chopped celery
- 2 tablespoons yellow mustard
- 1 tablespoon sweet pickle relish
- 1 teaspoon apple cider vinegar
- Salt, black pepper, and paprika to taste
Instructions
- Step 1: Cook the elbow macaroni according to package directions until al dente. Drain the pasta immediately, rinse thoroughly with cold water to stop the cooking process, and set aside in a large mixing bowl to cool completely.
- Step 2: Prepare the eggs by carefully separating the yolks from the whites. Place the egg whites aside, and place the yolks in a medium bowl. Mash the yolks completely using a fork until no large lumps remain.
- Step 3: To the mashed yolks, add the mayonnaise, mustard, sweet pickle relish, and apple cider vinegar. Mix well until the dressing is smooth and creamy. Season heavily with salt and pepper.
- Step 4: Dice the reserved hard-boiled egg whites and the celery into small pieces. Add the diced egg whites, celery, and the cooled macaroni to the large mixing bowl containing the dressing.
- Step 5: Gently fold all the ingredients together until the macaroni and diced ingredients are thoroughly coated in the creamy yolk dressing. Taste and adjust seasonings (add more salt, pepper, or vinegar if needed).
- Step 6: Cover the bowl and refrigerate the Deviled Egg Macaroni Salad for at least 2 hours (preferably overnight) to allow the flavors to meld. Sprinkle with paprika just before serving.
Notes
- Keep any leftover salad sealed tightly in the coldest part of your refrigerator and enjoy within 3 to 4 days, as the mayonnaise base limits extended storage.
- As this salad is designed to be served cold, avoid reheating completely; if it's too chilled directly from the fridge, allow it to sit at room temperature for 10 to 15 minutes before serving to soften the dressing slightly.
- This salad pairs beautifully as a side for classic backyard fare, like smoky shredded beef or grilled burgers, and always serve it ice cold in a decorative bowl garnished heavily with fresh paprika.
- For maximum flavor and a smoother dressing, ensure the hard-boiled yolks are completely mashed and season the dressing heavily before adding the pasta, as the macaroni will absorb a surprising amount of the initial salt and pepper overnight.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 385
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 4g