why make this recipe
Deviled Egg Macaroni Salad is a delicious twist on two classic dishes: deviled eggs and macaroni salad. This recipe combines creamy, flavorful ingredients that create a delightful dish perfect for potlucks, picnics, or family gatherings. It’s easy to make and is always a crowd-pleaser. The familiar tastes of deviled eggs bring a fun and unique flavor to the traditional macaroni salad.
Table of Contents
Table of Contents
how to make Deviled Egg Macaroni Salad
Ingredients:
- 3 cups elbow macaroni (uncooked)
- 10 eggs (boiled and peeled)
- 1 small onion (chopped)
- 1 cup celery (diced)
- 1 cup mayonnaise (I use Dukes)
- 1/3 cup sweet pickle relish (could use chopped sweet or dill pickles)
- 1/3 cup yellow mustard
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
- Cook macaroni according to package directions and drain.
- In a large bowl, combine the cooked macaroni with chopped eggs, chopped onion, diced celery, mayonnaise, sweet pickle relish, mustard, smoked paprika, salt, and pepper.
- Mix well with a spoon.
- Refrigerate for several hours before serving to let the flavors blend.
how to serve Deviled Egg Macaroni Salad
Serve the Deviled Egg Macaroni Salad chilled. It makes a perfect side dish for grilled meats or can be enjoyed by itself. You can garnish it with a sprinkle of smoked paprika or a few slices of hard-boiled egg on top for a nice presentation.
how to store Deviled Egg Macaroni Salad
Store any leftovers in an airtight container in the refrigerator. It is best eaten within 3 to 5 days for optimal freshness. If your salad becomes too thick after refrigerating, simply stir in a little extra mayonnaise before serving.
tips to make Deviled Egg Macaroni Salad
- Make sure to boil the eggs properly. Place them in cold water, bring it to a boil, then cover and let them sit off the heat for about 10-12 minutes.
- For extra flavor, you can add diced bell peppers or chopped herbs like dill or parsley.
- If you prefer a bit of crunch, consider adding in some chopped bell peppers or radishes.
variation
You can switch things up by adding crumbled bacon for a smoky flavor or substituting Greek yogurt for some of the mayonnaise for a lighter version. You can also try using different types of pasta, such as shells or rotini, for a fun twist.
This creamy Macaroni Salad with Deviled Eggs is the perfect side dish for BBQs, picnics, and family gatherings, combining tender pasta with rich deviled egg flavor.
For more crowd-pleasing recipes, enjoy these cheesy Oven-Baked Cheeseburger Sliders or try these flavorful Big Mac-Style Cheeseburger Sliders. You can also discover these savory Garlic Parmesan Chicken Skewers and these juicy Turkey Burger Sliders for a complete meal spread.
FAQs
Q: Can I make this salad ahead of time?
A: Yes, you can make this salad a day in advance. It actually tastes better after sitting in the fridge for a few hours, as the flavors meld together.
Q: What kind of mustard can I use?
A: While yellow mustard is traditional, you can also use Dijon mustard or spicy brown mustard for a different flavor.
Q: Is this salad gluten-free?
A: The recipe is not gluten-free due to the elbow macaroni. However, you can substitute with gluten-free pasta to make it suitable for a gluten-free diet.
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PrintDeviled Egg Macaroni Salad
A delicious twist on two classic dishes, combining the flavors of deviled eggs with creamy macaroni salad, perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups elbow macaroni (uncooked)
- 10 eggs (boiled and peeled)
- 1 small onion (chopped)
- 1 cup celery (diced)
- 1 cup mayonnaise (Dukes recommended)
- 1/3 cup sweet pickle relish
- 1/3 cup yellow mustard
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook macaroni according to package directions and drain.
- In a large bowl, combine the cooked macaroni with chopped eggs, chopped onion, diced celery, mayonnaise, sweet pickle relish, mustard, smoked paprika, salt, and pepper.
- Mix well with a spoon.
- Refrigerate for several hours before serving to let the flavors blend.
Notes
For extra flavor, consider adding diced bell peppers or chopped herbs. Store leftovers in an airtight container in the refrigerator for 3-5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 210mg
