Description
A comforting twist on two classics, this Deviled Egg Macaroni Salad combines creamy eggs and pasta for a satisfying dish perfect for gatherings.
Ingredients
Scale
- 8 ounces elbow macaroni
- 6 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup diced celery
- 1/4 cup diced onion
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Cook the pasta: Boil salted water, add elbow macaroni, and cook until al dente. Drain and rinse with cold water.
- Prepare the eggs: If making from scratch, boil eggs for 12 minutes, cool in ice bath, peel, and chop.
- Mix the dressing: In a bowl, combine mayonnaise, Dijon mustard, salt, and pepper; whisk until blended.
- Combine ingredients: Toss macaroni, chopped eggs, celery, and onion with dressing until well coated.
- Chill and serve: Refrigerate for at least 30 minutes. Garnish with paprika before serving.
Notes
This salad holds well in the fridge for about 3 days. Stir before serving as the pasta may absorb some of the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 250mg
Keywords: macaroni salad, deviled eggs, summer recipe, picnic food, side dish