Deviled Egg Macaroni Salad
This deviled egg macaroni salad is creamy, tangy, and comforting, combining the classic flavor of deviled eggs with tender pasta. It's a nostalgic, crowd-pleasing side dish perfect for picnics, potlucks, and family meals.
Equipment
- Large Pot
- Mixing Bowls
- Colander
- Knife
- Cutting Board
- Spoon or spatula
Ingredients
Pasta and Eggs
- 2 cups elbow macaroni uncooked
- 6 large eggs hard boiled
Dressing
- 3/4 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp pickle relish
Seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika plus more for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the macaroni according to package directions until tender. Drain and rinse with cold water to cool completely.
- Prepare the eggs: Peel the hard-boiled eggs. Separate the yolks from the whites, chop the egg whites, and place the yolks in a mixing bowl.
- Make the deviled egg dressing: Mash the egg yolks with mayonnaise, mustard, relish, salt, pepper, and paprika until smooth and creamy.
- Combine the salad: In a large bowl, add the cooled macaroni, chopped egg whites, and dressing. Gently fold until evenly coated.
- Chill: Cover and refrigerate the macaroni salad for at least 1 hour to allow the flavors to blend.
- Serve: Give the salad a final stir, garnish with extra paprika if desired, and serve chilled.