Deviled Egg Macaroni Salad Recipe

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Creamy, tangy, and rich with flavor, Deviled Egg Macaroni Salad brings together two classic picnic staples into one irresistible dish. The soft macaroni noodles are enveloped in a velvety dressing that combines the comforting savor of deviled eggs with the satisfying texture of pasta. It’s a delightful twist that feels familiar yet exciting, ideal for potlucks, BBQs, or casual family dinners.

What sets this salad apart is the deviled egg-inspired dressing—mayonnaise blended with mustard, a hint of vinegar, and spices that give it a zingy profile. Sprinkled with paprika and garnished with slices of hard-boiled eggs and fresh herbs, this salad doesn’t just taste great, it looks the part too. Each bite is creamy, zesty, and completely crave-worthy.

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Ingredients for this Deviled Egg Macaroni Salad Recipe

• 2 cups elbow macaroni
• 6 large eggs, hard-boiled
• 1/2 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika (plus more for garnish)
• Salt and black pepper, to taste
• Fresh parsley, for garnish (optional)

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Step 1: Cook the Macaroni

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.

Step 2: Prepare the Eggs

While the pasta is cooling, peel the hard-boiled eggs. Slice three of them and set aside for garnish. Chop the remaining three eggs and place them in a large mixing bowl.

Step 3: Mix the Dressing

To the bowl with chopped eggs, add mayonnaise, mustard, apple cider vinegar, garlic powder, paprika, salt, and pepper. Stir until well combined into a creamy, smooth dressing.

Step 4: Combine the Salad

Add the cooled macaroni, chopped celery, and red onion to the bowl with the dressing. Gently mix until everything is evenly coated.

Step 5: Garnish and Chill

Transfer the salad to a serving bowl. Arrange the sliced eggs on top and sprinkle with a bit more paprika and chopped parsley if desired. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

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Storage Instructions

Store leftover Deviled Egg Macaroni Salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Stir gently before serving, as some separation in the dressing may occur. It’s not recommended to freeze this salad, as the texture of the eggs and mayonnaise can become unappealing.

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Estimated Nutrition

Per 1-cup serving (approximate values):

• Calories: 320
• Protein: 9g
• Carbohydrates: 28g
• Fat: 20g
• Saturated Fat: 4g
• Cholesterol: 190mg
• Sodium: 350mg
• Fiber: 1g
• Sugar: 2g

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Frequently Asked Questions

What type of pasta works best for this recipe?

Elbow macaroni is classic and works great, but you can also use shells or rotini if preferred.

Can I make this recipe ahead of time?

Yes, it’s actually better when made a few hours in advance to allow the flavors to meld.

Can I substitute Greek yogurt for mayonnaise?

Yes, you can replace all or part of the mayonnaise with Greek yogurt for a lighter version.

How do I avoid overcooking the eggs?

Simmer the eggs for about 10-12 minutes, then transfer them to an ice bath immediately to stop cooking.

Can I add pickles or relish?

Absolutely! Adding sweet relish or chopped pickles can enhance the deviled egg flavor.

What can I use instead of apple cider vinegar?

White vinegar or lemon juice can be used as a substitute in equal amounts.

Is this recipe gluten-free?

Only if you use gluten-free pasta. Always check individual ingredient labels to be sure.

How long does this salad last in the fridge?

Up to 3 days when stored properly in an airtight container.

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