Deviled Egg Macaroni Salad
User Reviews
4.6
447 reviews
Excellent
Deviled Egg Macaroni Salad
Report
This Deviled Egg Macaroni Salad tastes just like deviled eggs, super creamy and loaded with celery, olives, pickles and red onion. Quick, delicious and ready in only 30 minutes!
Share:
Ingredients
- 8 large eggs hard boiled
- 12 ounces elbow macaroni uncooked
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper ground, or to taste
- 2 tablespoons Dijon mustard
- 1 cup mayonnaise
- 3 medium dill pickles chopped
- ½ medium red onion chopped
- 2 ribs celery chopped
- ½ cup black olives sliced
- ½ teaspoon smoked paprika
- 1 tablespoon chives chopped
Add to Shopping List
Instructions
- Cook the pasta. Use the box as a guide and cook according to package instructions. Rinse well with cold water after straining.
- Prepare the eggs. Peel your eggs and cut them in half. Scoop out the yolks and set them aside in a bowl. Chop the whites into pieces.
- Prepare the dressing. Mash the yolks with a fork until smooth. Season them with salt and pepper, then add the mustard and mayo. Stir everything until well combined.
- Assemble the salad. Add the macaroni to a large mixing bowl. Add the dressing, egg whites, the rest of your mix-ins, and paprika. Mix everything until evenly coated in the dressing.
- Garnish and serve. Sprinkle the salad with smoke paprika and chives, then enjoy!
Notes
- To get perfect hard boiled eggs all the time, add your eggs eggs to a saucepan, cover with at least 2 inches of cold water. Bring the water to a full boiling, you should see big boiling bubbles, turn off the heat and cover the pot. Keep the saucepan on the burner for about 10 to 12 minutes. At this point I like to run cold water over the eggs and peel them under the tap, this way it's easy to peel the eggs and you get perfectly peeled eggs every single time.
- Adding a bit of salt or vinegar to your water for the eggs, will prevent the eggs from cracking while cooking.
- Rinse the pasta: After you strain your noodles, rinse them well with cold water. This will halt the cooking process and prevent your macaroni from sticking together and forming a huge noodle blob.
- Peeling the eggs: For easier peeling, transfer the eggs straight from the boiling water to an ice bath. This will cause the hardboiled egg to shrink inside its shell. Once they've fully cooled, give the eggs a quick tap around the circumference and peel.
- Use a variety of mix-ins: When choosing what I want to add to my macaroni salad, I look for a few factors: crunch, salt, and tang. Using pickled veggies is such a great way to brighten the dish up.
- Chill before serving: Let everything hang out together in the fridge for at least one hour before serving. When those ingredients get to sit together, the flavors get even better!
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Information
Show Details
Serving
1serving
Calories
442kcal
(22%)
Carbohydrates
34g
(11%)
Protein
13g
(26%)
Fat
28g
(43%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
14g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
198mg
(66%)
Sodium
702mg
(29%)
Potassium
247mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
492IU
(10%)
Vitamin C
2mg
(2%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 442kcal | 22% |
| Carbohydrates | 34g | 11% |
| Protein | 13g | 26% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 198mg | 66% |
| Sodium | 702mg | 29% |
| Potassium | 247mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 492IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
447 reviews
Excellent
Other Recipes
You'll Also Love
