Description
Looking for a quick side dish that’s both comforting and crowd-pleasing? This Deviled Egg Macaroni Salad delivers on all fronts. Perfect for those in search of easy dinner, summer picnic food ideas, or a flavorful healthy snack alternative, this creamy salad fuses the zesty flair of deviled eggs with the heartiness of a classic macaroni dish. Each forkful is packed with nostalgic flavor, smooth texture, and that familiar touch of Southern charm. Whether you’re prepping a quick lunch, planning your Fourth of July menu, or simply craving something comforting, this easy recipe is sure to please.
Ingredients
2 cups elbow macaroni, uncooked
6 hard-boiled eggs, peeled
½ cup mayonnaise
1 tbsp yellow mustard
2 tbsp sweet pickle relish
¼ cup finely chopped red onion
½ tsp garlic powder
½ tsp smoked paprika (plus more for garnish)
Salt and black pepper, to taste
Fresh parsley, for garnish (optional)
Instructions
- Cook elbow macaroni in salted boiling water until al dente (about 8-9 minutes). Drain and rinse under cold water. Let cool.
- Chop 4 eggs and add to a large bowl. Slice remaining 2 eggs for topping.
- In another bowl, mix mayo, mustard, relish, red onion, garlic powder, paprika, salt, and pepper until smooth.
- Combine macaroni and chopped eggs with the dressing. Mix gently until fully coated.
- Transfer to a serving bowl, top with sliced eggs, sprinkle smoked paprika, and garnish with parsley.
- Chill for at least 1 hour before serving.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Category: Side Dish