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Deviled Egg Macaroni Salad

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A delightful fusion of classic deviled eggs and creamy macaroni salad, this dish is perfect for picnics, gatherings, and summer barbecues. With tender elbow macaroni, creamy dressing, and crunchy veggies, it’s the ultimate side dish

Ingredients

Scale

  1. 3 cups elbow macaroni, uncooked

  2. 10 large eggs, hard-boiled and peeled

  3. 1 small onion, chopped

  4. 1 cup celery, diced

  5. 1 cup mayonnaise

  6. 1/3 cup sweet pickle relish

  7. 1/3 cup yellow mustard

  8. 1 teaspoon smoked paprika

  9. 1 teaspoon salt

  10. 1/4 teaspoon black pepper

Instructions

  • Cook the elbow macaroni according to package directions until al dente. Drain and rinse under cold water until cooled. Set aside.

  • Peel the hard-boiled eggs and carefully separate the yolks from the whites. Chop the egg whites and set aside. Place the yolks in a bowl and mash with a fork until crumbly.

  • To the mashed yolks, add the mayonnaise, yellow mustard, sweet pickle relish, smoked paprika, salt, and black pepper. Whisk until smooth and creamy.

  • In a large bowl, combine the cooked macaroni, chopped egg whites, chopped onion, and diced celery.

  • Pour the dressing over the macaroni mixture and mix well to ensure everything is evenly coated.

 

  • Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld together.

Notes

  • For an extra creamy texture, add a little extra mayonnaise.

  • For a tangy twist, you can substitute the sweet pickle relish with dill pickle relish or add some freshly chopped dill to the dressing.

 

  • You can also add a sprinkle of paprika on top for garnish before serving.

Nutrition

Find it online: https://grandmarecipesflash.com/deviled-egg-macaroni-salad/