Deviled Egg Macaroni Salad
User Reviews
4.7
Deviled Egg Macaroni Salad
Description
This Deviled Egg Macaroni Salad features cavatappi pasta cooked until tender, then chilled. A dressing is made by mashing hard boiled egg yolks into a smooth paste combined with mayonnaise, white vinegar, Dijon mustard, white pepper, kosher salt, smoked paprika, and garlic powder, mimicking classic deviled egg flavor.
Finely minced carrots, celery, red onion, red bell pepper, and chives add crisp freshness. Chopped hard boiled egg whites are folded in to provide a softer, delicate texture. The pasta and dressing mix coat all ingredients evenly without overmixing, maintaining individual textures.
The salad is garnished with smoked paprika and optional chives for an attractive presentation. It suits casual gatherings as a flavorful twist on traditional macaroni salad.
If using leftover hard boiled eggs, the amount can be adjusted; additional yolk and mayonnaise can create about 1 1/2 cups of creamy dressing to suit taste and quantity.
Ingredients
- 1 pound cavatappi pasta uncooked
- 6 egg hard boiled
- 1 cup mayonnaise
- 2 teaspoons white vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 cup carrot finely minced
- 1/2 cup celery , finely minced
- 2 tablespoons red onion , finely minced
- 2 tablespoon red bell pepper , finely minced
- 1 tablespoon chives , minced
- smoked paprika , for garnish
- chives , for garnish, optional
Instructions
- Fill a large Dutch oven or pot 3/4 with water, salt well, and then bring to a boil.
- Cook the 1 pound uncooked cavatappi pasta and cook according to package directions. Drain and rinse with cold water to stop the cooking process. Drain the pasta well and refrigerate for 30 minutes.
- Cut the 6 eggs in half, removing the yolks and setting the whites aside.
- Using a grate or fork, mash the egg yolks in a small bowl until smooth.
- Slowly add the 1 cup mayonnaise, making a paste. Then stir in the 2 teaspoons white vinegar, 2 teaspoons Dijon mustard, 1/2 teaspoon ground white pepper, 1/2 teaspoon Kosher salt, 1/2 teaspoon smoked paprika and 1/2 teaspoon garlic powder.
- Chop the egg whites into small pieces.
- In a large mixing bowl, combine the chilled pasta, egg yolk mixture, chopped egg whites, minced 1/2 cup carrots, chopped 1/2 cup celery, chopped 2 tablespoons red onion, chopped 2 tablespoon red bell pepper and chopped 1 tablespoon chives.
- Toss until just mixed, do not stir.
- Top with additional smoked paprika or snipped chives, if desired.
- Cover and chill until ready to serve.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Leftover hard boiled eggs can be used in any quantity; adjust yolks and mayonnaise to create about 1 1/2 cups of creamy dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 89mg | 30% |
| Sodium | 265mg | 11% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1140IU | 23% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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