Description
Looking for a creamy, tangy twist on a classic favorite? This Creamy Deviled Egg Macaroni Salad blends the nostalgic richness of deviled eggs with the comforting bite of macaroni pasta. Perfect for BBQs, cookouts, or quick weekday dinners, this easy recipe is ideal when you’re craving a crowd-pleasing, make-ahead side dish. It’s loaded with protein-rich eggs, a velvety dressing of mayo and mustard, and a touch of crunch from red onions. Whether you’re looking for quick lunch ideas, picnic dishes, or a healthy snack option, this salad delivers flavor and texture in every forkful.
Ingredients
2 cups elbow macaroni
6 large hard-boiled eggs
3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 cup finely chopped red onion
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley (optional)
Instructions
1. Cook macaroni in salted boiling water until al dente. Drain and rinse with cold water.
2. Peel and chop hard-boiled eggs, mashing slightly for texture.
3. In a large bowl, whisk together mayonnaise, Dijon mustard, vinegar, salt, and pepper.
4. Add macaroni, eggs, and onion to the dressing. Gently mix until fully coated.
5. Chill for 1 hour in the fridge.
6. Before serving, sprinkle with paprika and parsley if using.
Notes
Make sure the pasta is fully cooled before mixing to avoid melting the dressing.
For extra tang, add a splash of pickle juice or chopped gherkins.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Bake / Cold Prep
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 440mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 195mg