Deviled Egg Macaroni Salad
User Reviews
5
Deviled Egg Macaroni Salad
Description
This salad begins with cooking elbow pasta until al dente, then rinsing under cold water to stop cooking and aid in draining. Hard-boiled eggs are separated into whites and yolks; whites are diced, and yolks mashed to form the base of a deviled egg-inspired dressing. The dressing combines mayonnaise, Dijon mustard, sugar, apple cider vinegar, paprika, salt, and pepper for balanced tang and sweetness.
The salad mixes pasta, diced egg whites, finely diced celery, green onions, and red onions with the dressing until evenly coated. The result is a creamy, flavorful salad with textural contrasts between tender pasta and crunchy vegetables. The paprika adds mild smokiness and color, complementing the traditional deviled egg flavor.
This recipe estimates about four servings and doubles easily by adjusting ingredient quantities. Chilling the salad before serving helps meld the flavors and improve texture consistency.
Ingredients
Salad
- 8 oz elbow pasta dried
- 6 large egg hard boiled
- 1/2 cup celery finely diced
- 1/2 cup green onion sliced
- 1/4 cup red onion finely diced
Dressing
- 3/4 cup mayonnaise
- 1 1/2 Tbsp Dijon mustard
- 1 Tbsp granulated sugar
- 1 tsp apple cider vinegar
- 1 tsp paprika
- salt to taste
- black pepper to taste
Instructions
Prepare
- Bring a large pot of water to a boil. Once boiling, add some salt (amount not included in the recipe - it's up to you).
Boil and drain
- Add dried pasta to boiling water, following package directions for al dente.
- Drain, then rinse well with cold water. Let pasta sit in the colander to continue draining.
Make dressing
- Slice hard boiled eggs in half, and separate egg whites and egg yolks.
- Dice the egg whites and set them aside.
- Add the egg yolks to a small mixing bowl and mash them with a fork. Alternately, you can add the yolks to a food processor and process until smooth.
- To the small mixing bowl, add the remaining dressing ingredients (mustard, sugar, vinegar, paprika, salt, and pepper), and stir to combine well. Set aside.
Assemble salad
- To a large mixing bowl, add the drained and cooled pasta, chopped egg whites, diced celery, diced green onions, and diced red onion.
- Add the dressing, and stir to combine well.
Chill
- Cover mixing bowl tightly, then refrigerate for 1-2 hours, 2+ is best though.
Serve
- Before serving, stir salad to redistribute the dressing, then serve cold.
Notes
- This recipe serves approximately four, but ingredient amounts can be scaled to prepare more servings.
- The salad can be doubled by simply doubling all ingredients for larger groups or leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 49g | 16% |
| Protein | 18g | 36% |
| Fat | 41g | 63% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 20g | 118% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 297mg | 99% |
| Sodium | 438mg | 18% |
| Potassium | 332mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 849IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
