Deviled Egg Macaroni Salad
Deviled Egg Macaroni Salad combines the creamy goodness of deviled eggs with pasta for a delightful, crowd-pleasing dish perfect for picnics and gatherings.
Ingredients
For the salad
- 1 lb macaroni pasta Use any shape of pasta you prefer.
- 6 large eggs Add to boiling water carefully.
- 2 stalks celery, finely chopped
- 5 pieces green onions, thinly sliced Reserve 2 tablespoons for garnish.
- 1 cup matchstick carrots, roughly chopped
- 1/2 cup chopped dill pickles
For the dressing
- 1 cup mayonnaise Adjust more or less to taste.
- 1/3 cup sugar
- 2 tbsp white vinegar
- 1 1/2 tsp yellow mustard
- 1/2 tsp freshly ground black pepper
- 1/2 tsp paprika For garnish.
- 1/2 tsp kosher salt, divided Use 1 tbsp for boiling pasta.
Instructions
Preparation
- Bring a large pot of water to a boil, adding 1 tablespoon of kosher salt.
- Gently place the eggs into the boiling water.
- Add the macaroni to the pot and cook until tender, approximately 9 minutes.
- Drain the macaroni and place the eggs in an ice bath to cool.
- Rinse the macaroni under cold water and let drain.
- Peel the cooled eggs and chop them into small pieces, separating yolks and whites.
Mixing Ingredients
- Mash the egg yolks with a fork. Mix in 1/2 teaspoon salt, mayonnaise, sugar, white vinegar, mustard, and pepper until smooth.
- In a large bowl, mix the macaroni, chopped egg whites, celery, carrots, pickles, and 3 tablespoons of green onions.
- Pour the yolk mixture over the pasta mixture and mix gently until well coated.
Serving
- Garnish with reserved green onions and a sprinkle of paprika.
- Serve immediately or refrigerate to enhance flavors.
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Notes
Eggs can be prepared ahead of time. Adjust the creaminess by varying the amount of mayonnaise. Add optional toppings like chopped pickles or fresh herbs for customization.