Deviled Egg Macaroni Salad
A creamy, tangy macaroni salad inspired by classic deviled eggs, perfect for potlucks and picnics.
Ingredients
Main Ingredients
- 8 large eggs 8 large eggs (for chopping into the salad)
- 1 lb 1 lb elbow macaroni
- 1 cup 1 cup mayonnaise Use full-fat for best texture; Greek yogurt can replace half for tang.
- 2 tablespoons 2 tablespoons yellow mustard
- 2 tablespoons 2 tablespoons white vinegar Or apple cider vinegar.
- 2 tablespoons 2 tablespoons sweet pickle relish
- 1 teaspoon 1 teaspoon Dijon mustard
- 1/4 teaspoon 1/4 teaspoon paprika Plus extra for garnish.
- Salt and freshly ground black pepper, to taste
- 1/4 cup 1/4 cup chopped green onions Optional; chives are a gentle substitute.
Instructions
Preparation
- Hard-boil the eggs: place eggs in a single layer in a pot and cover with cold water by about an inch. Bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer gently for 9–10 minutes.
- Cool and chop the eggs: transfer eggs to an ice bath or cold water to stop cooking. When cool, peel and chop into small pieces. Set aside.
- Cook the pasta: prepare the elbow macaroni according to package instructions until al dente. Drain, rinse under cold water to stop cooking, and drain well.
- Make the dressing: in a large bowl whisk together mayonnaise, yellow mustard, white vinegar, Dijon mustard, sweet pickle relish, paprika, and a pinch of salt and pepper. Taste and adjust seasoning.
- Combine pasta and dressing: add the cooled macaroni to the dressing and toss until evenly coated.
- Fold in eggs and onions: gently fold in the chopped hard-boiled eggs and the green onions so the eggs stay chunky and don’t turn to mush.
- Chill before serving: cover and refrigerate for 1–2 hours to let flavors meld. Before serving, sprinkle a little extra paprika on top for color.
Notes
If you want a lighter version, swap half the mayo for plain Greek yogurt. For gluten-free, use a gluten-free elbow pasta. If you prefer more heat, add a teaspoon of hot sauce or a pinch of cayenne.