Macaroni Salad with Deviled Eggs

why make this recipe

Deviled Egg Macaroni Salad is the perfect dish for gatherings, picnics, or potlucks. It combines the creamy goodness of traditional deviled eggs with hearty macaroni, making it a filling and satisfying option. This salad brings together familiar flavors in a fun and delicious way, and it’s sure to please both kids and adults alike.

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 :

1. Cook macaroni according to package directions and drain.
2. In a large bowl, combine cooked macaroni with chopped egg, onion, diced celery, mayonnaise, sweet pickle relish, mustard, smoked paprika, salt, and pepper.
3. Mix well using a spoon.
4. Refrigerate for several hours before serving.

how to serve Deviled Egg Macaroni Salad

Serve Deviled Egg Macaroni Salad chilled as a side dish or as part of a buffet. It works great alongside grilled meat, sandwiches, or other salads. You can garnish with a sprinkle of paprika or some fresh herbs on top for an added touch.

how to store Deviled Egg Macaroni Salad

Store any leftover salad in an airtight container in the refrigerator. It should be good for about 3 to 4 days. Make sure to give it a good stir before serving, as the ingredients may settle.

tips to make Deviled Egg Macaroni Salad

• Ensure the eggs are boiled properly for easy peeling.
• Let the macaroni cool completely before mixing to prevent the warm pasta from wilting the vegetables.
• Adjust the seasoning to your taste. If you like a bit of heat, consider adding a dash of hot sauce.

variation

You can add diced bell peppers for extra crunch or incorporate cooked bacon bits for a smoky flavor. Chopped fresh herbs like dill or parsley can also be mixed in for an extra burst of freshness.

This Macaroni Salad with Deviled Eggs is creamy, flavorful, and perfect for BBQs, summer cookouts, potlucks, or easy family gatherings everyone will enjoy.

For more delicious meal ideas, try these savory garlic parmesan chicken skewers or enjoy these cheesy oven baked cheeseburger sliders. You can also discover these tasty Big Mac-style cheeseburger sliders on Hawaiian rolls for another crowd-pleasing recipe.

FAQs

Q: Can I use a different type of pasta?
A: Yes! You can substitute elbow macaroni with other pasta shapes like rotini or shells.

Q: Is this salad gluten-free?
A: To make it gluten-free, use gluten-free pasta.

Q: Can I prepare this salad a day in advance?
A: Absolutely! This salad tastes even better when it’s allowed to sit in the fridge for a few hours or overnight, as the flavors meld together.

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Deviled Egg Macaroni Salad

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A delicious blend of creamy deviled eggs and hearty macaroni, perfect for gatherings and potlucks.

• Author: glazerush6gmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Boiling and Mixing
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 cups elbow macaroni (uncooked)
• 10 eggs (boiled and peeled)
• 1 small onion (chopped)
• 1 cup celery (diced)
• 1 cup mayonnaise (Dukes)
• 1/3 cup sweet pickle relish
• 1/3 cup yellow mustard
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Cook macaroni according to package directions and drain.
2. In a large bowl, combine cooked macaroni with chopped egg, onion, diced celery, mayonnaise, sweet pickle relish, mustard, smoked paprika, salt, and pepper.
3. Mix well using a spoon.
4. Refrigerate for several hours before serving.

Notes

Garnish with paprika or fresh herbs before serving. Leftovers can be stored in an airtight container for 3 to 4 days.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 300mg