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Deviled Egg Macaroni Salad

A creamy and flavorful blend of deviled eggs and classic macaroni salad, perfect for potlucks and summer BBQs.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups elbow macaroni Cook according to package instructions.
  • 4 pieces hard-boiled eggs, chopped
  • 1/2 cup mayonnaise Adjust based on creaminess preference.
  • 1 tablespoon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup diced celery For crunch.
  • 1/4 cup diced red onion For flavor.
  • to taste Salt and pepper Adjust according to preference.
  • Paprika for garnish Optional.
  • Chives for garnish Optional.

Method
 

Preparation
  1. Cook the elbow macaroni according to package instructions. Drain and let cool.
  2. In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, mustard, apple cider vinegar, diced celery, and diced red onion.
  3. Add the cooled macaroni to the egg mixture and stir until well combined.
  4. Season with salt and pepper to taste.
  5. Refrigerate for at least 30 minutes before serving.
  6. Garnish with paprika and chives before serving. Enjoy chilled!

Notes

You can keep this salad in the fridge for 3-5 days in an airtight container. It doesn’t freeze well. Pro tip: Boil your eggs the night before to save time and consider adding diced pickles for extra texture.