Description
This Deviled Egg Macaroni Salad combines classic creamy macaroni salad with the rich flavors of deviled eggs for a delightful twist. Perfectly balanced with crunchy celery and zesty mustard, this salad is a refreshing side dish that you’ll crave again and again.
Ingredients
Scale
Main Ingredients
- 2 cups elbow macaroni
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Cook Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain thoroughly and set aside to cool completely.
- Prepare Dressing: In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, mustard, and apple cider vinegar. Stir until smooth and well incorporated.
- Combine Ingredients: Add the cooled macaroni, diced celery, and diced red onion to the dressing mixture. Gently mix everything together to evenly coat all ingredients.
- Season: Add salt and freshly ground black pepper to taste, mixing well to distribute the seasoning.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
- Garnish and Serve: Before serving, sprinkle paprika on top for a pop of color and a subtle smoky flavor.
Notes
- For best results, use freshly cooked macaroni and ensure it is cooled completely before mixing to prevent the salad from becoming mushy.
- Hard-boil the eggs properly to avoid any green ring around the yolks.
- You can substitute Dijon or yellow mustard depending on your flavor preference.
- Add chopped fresh herbs like parsley or dill for extra freshness.
- This salad can be made up to a day in advance and stored covered in the refrigerator.
