Deviled Egg Macaroni Salad
User Reviews
4.6
Deviled Egg Macaroni Salad
Description
The Deviled Egg Macaroni Salad recipe starts with cooking elbow macaroni until tender, then thoroughly rinsing under cold water to halt cooking and prevent clumping. Hard-boiled eggs are prepared by boiling and then peeled carefully to ensure smooth surfaces. Egg yolks are separated and mashed to make a dressing with mayonnaise, Dijon mustard, salt, and pepper, creating a creamy, tangy base.
The macaroni, chopped egg whites, pickles, onion, celery, olives, and smoked paprika are combined with the dressing and mixed until everything is evenly coated. The salad benefits from chilling for at least an hour before serving, which helps the flavors combine and improves texture. It is garnished with chopped chives for a fresh finish.
The salad offers a balance of creamy, crunchy, tangy, and smoky notes, suitable as a side dish for picnics or meals. Each ingredient contributes texture and flavor contrasts, making it more complex than a standard macaroni salad.
Ingredients
- 8 large egg 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
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
- For perfectly hard boiled eggs, bring water to a rolling boil, turn off heat, cover, and let eggs sit 10–12 minutes before cooling in ice bath.
- Add a pinch of salt or vinegar to the boiling water to reduce egg cracking during cooking.
- Rinse cooked pasta with cold water immediately after draining to stop cooking and prevent sticking.
- Chill the salad for at least one hour before serving to develop flavors.
- Use a balance of mix-ins that provide crunch, salt, and tang to enhance the salad's flavor.
- Store leftovers in an airtight container in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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