Description
Deviled Egg Macaroni Salad: Creamy, tangy, and topped with crispy bacon. A perfect side dish for BBQs and picnics.
Ingredients
Scale
- 8 oz (225g) elbow macaroni
- 6 large eggs
- ¾ cup (170g) mayonnaise
- 2 tablespoons (30g) Dijon mustard
- 1 tablespoon (15g) yellow mustard
- 3 tablespoons (45g) sweet pickle relish
- ¼ cup (40g) finely diced red onion
- 2 celery stalks (about 80g), finely diced
- 2 tablespoons (8g) fresh dill, chopped
- 1 tablespoon (15ml) apple cider vinegar
- ½ teaspoon paprika, plus more for garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon (15g) granulated sugar (optional, for slight sweetness)
Instructions
- Step 1: Prepare the Pasta and Eggs Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until just al dente, about 7-8 minutes. You want the pasta to maintain some firmness as it will continue to soften slightly in the dressing. While the pasta cooks, prepare an ice bath in a large bowl. Drain the pasta thoroughly, then plunge into the ice bath to stop the cooking process. Drain again and set aside in a large mixing bowl. Meanwhile, place your eggs in a separate pot and cover with cold water by about an inch. Bring to a boil, then remove from heat, cover, and let sit for exactly 10 minutes. Transfer the eggs to another ice bath and let cool completely before peeling.
- Step 2: Create the Deviled Egg Mixture Peel the cooled eggs and separate the whites from the yolks of 4 eggs. Chop the remaining 2 whole eggs into small cubes and set aside. Place the 4 egg yolks in a medium bowl and mash them thoroughly with a fork until smooth. Add the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, sugar (if using), salt, pepper, and paprika. Whisk vigorously until the mixture becomes smooth and creamy with no lumps remaining – this is your deviled egg dressing base. Finely chop the reserved egg whites and fold them gently into the dressing, creating that signature deviled egg texture.
- Step 3: Combine and Season Add the red onion, celery, pickle relish, and fresh dill to the bowl with the cooled macaroni. Pour the deviled egg dressing over the pasta mixture and fold everything together using a rubber spatula, being careful not to break the pasta. Add the reserved chopped whole eggs and continue folding until all ingredients are evenly distributed and pasta is thoroughly coated. Taste and adjust the seasoning as needed – you might want additional salt, pepper, or a splash more vinegar depending on your preference. The flavor should be reminiscent of classic deviled eggs but with added complexity.
- Step 4: Rest and Serve Transfer your Deviled Egg Macaroni Salad to a serving bowl, smooth the top, and sprinkle with additional paprika for that traditional deviled egg appearance. Cover with plastic wrap and refrigerate for at least 2 hours (preferably 4) to allow flavors to meld together. Before serving, give the salad a good stir and taste again to adjust seasoning if necessary. Sometimes a small splash of vinegar or dollop of mayonnaise can refresh the flavors after refrigeration.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 530mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 195mg