Deviled Egg Macaroni Salad: A Delightfully Creamy Treat
A creamy and flavorful macaroni salad that combines the classic taste of deviled eggs with tender pasta, crisp vegetables, and a tangy dressing. Perfect for picnics, potlucks, or as a satisfying side dish.
Equipment
- large pot
- mixing bowl
- Metal strainer (optional)
Ingredients
- 6 large hard boiled eggs peeled
- 8 oz (½ pound) elbow macaroni cooked and drained
- 1¼ cups mayonnaise
- 2½ tablespoons prepared yellow mustard
- 1 teaspoon kosher salt
- ¾ teaspoon smoked paprika divided
- ½ cup red onion finely diced
- 1 medium stalk celery diced (½ cup)
- 1 small green onion thinly sliced (optional garnish)
For Garnish
- ¼ teaspoon smoked paprika remaining
Instructions
- Cook elbow macaroni in salted boiling water according to package directions. Drain and rinse with cold water to stop cooking and prevent sticking.
- Hard boil eggs, peel, slice lengthwise, and remove yolks. Mash yolks finely and cube egg whites into small pieces.
- In a mixing bowl, combine mashed yolks, mayonnaise, mustard, salt, and ½ teaspoon smoked paprika. Whisk until smooth.
- Add cooked pasta, cubed egg whites, diced red onion, and celery to the dressing mixture. Stir to combine thoroughly.
- Transfer the salad to a serving bowl and sprinkle with the remaining ¼ teaspoon smoked paprika. Serve immediately or chill before serving.
Notes
- For easier peeling, transfer hard-boiled eggs to an ice bath immediately after cooking. For smoother yolks, push them through a metal strainer.
- Allow the salad to chill for 30 minutes to 1 hour before serving to let the flavors meld. Note that pasta will absorb dressing over time, so it may be less creamy if served too long after preparation.
- Store leftovers in an airtight container in the refrigerator for 3-4 days, adding extra dressing if needed before eating.
Notes
For easier peeling, transfer hard-boiled eggs to an ice bath immediately after cooking. For smoother yolks, push them through a metal strainer. Allow the salad to chill for 30 minutes to 1 hour before serving to let the flavors meld. Note that pasta will absorb dressing over time, so it may be less creamy if served too long after preparation. Store leftovers in an airtight container in the refrigerator for 3-4 days, adding extra dressing if needed before eating.