Description

This Creamy Deviled Egg Macaroni Salad combines tender elbow macaroni with chopped hard-boiled eggs and a flavorful, creamy dressing. Enhanced by dill pickle relish, celery, and red onion, it’s a perfect dish for picnics, potlucks, or a satisfying side on warm days. The salad is chilled to meld the flavors beautifully, offering a classic twist on traditional macaroni salad with a deviled egg-inspired kick.

Ingredients

Scale

Pasta and Eggs

8 ounces elbow macaroni
6 large eggs

Dressing

3/4 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon paprika, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon black pepper

Mix-ins

1/3 cup celery, finely diced
1/4 cup red onion, finely diced
2 tablespoons dill pickle relish

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Instructions

Cook the Macaroni: Bring a pot of salted water to a boil and cook the elbow macaroni according to package instructions until tender. Drain and rinse under cold water to stop the cooking process and cool completely.
Prepare the Hard-Boiled Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil, then remove from heat, cover the pan, and let the eggs sit for 10 minutes. Transfer the eggs to an ice water bath to cool, then peel and chop them into bite-sized pieces.
Make the Dressing: In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, paprika, salt, and black pepper until the mixture is smooth and creamy.
Combine the Salad: Add the cooled macaroni, chopped eggs, diced celery, red onion, and dill pickle relish to the dressing. Gently stir everything together until the pasta and ingredients are evenly coated.
Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
Serve: Before serving, sprinkle additional paprika over the top for color and a touch of extra flavor, if desired.

Notes

For extra deviled egg flavor, add a pinch of cayenne pepper or a splash of pickle juice to the dressing.
This salad can be made a day ahead to develop more flavor; just stir well before serving.
Adjust the amount of celery and onion according to personal preference for crunch and bite.
Use full-fat mayonnaise for the creamiest texture, or substitute with a lighter version for reduced calories.