Description
This creamy deviled egg macaroni salad combines two picnic favorites into one crowd-pleasing dish. It’s cool, rich, tangy, and full of comforting flavor. Perfect for barbecues, potlucks, or make-ahead family meals, it’s easy to prepare and even better after chilling.
Ingredients
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12 oz (340 g) elbow macaroni
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6 hard-boiled eggs, chopped
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¾ cup mayonnaise
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2 tbsp yellow mustard
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1 tbsp Dijon mustard (optional)
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2 tbsp sweet pickle relish
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¼ cup finely diced celery
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¼ cup finely diced red onion
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1 tsp apple cider vinegar
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Salt and black pepper to taste
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Paprika, for garnish
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Chopped parsley (optional)
Instructions
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Cook the pasta
Boil macaroni in salted water until al dente. Drain and rinse briefly under cool water. Let it drain well. -
Make the dressing
In a large bowl, whisk mayonnaise, mustards, relish, and apple cider vinegar. Season with salt and pepper. -
Add mix-ins
Stir chopped eggs, celery, and red onion into the dressing. -
Combine
Add cooled pasta and mix gently until evenly coated. -
Chill
Cover and refrigerate at least 1 hour (overnight is even better). -
Serve
Stir, then garnish with paprika and parsley before serving.
Notes
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Salt your pasta water well — it’s your only chance to season the pasta itself.
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Rinse and cool pasta so it doesn’t absorb too much dressing too fast.
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Pat veggies dry after chopping to prevent watery salad.
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Make it ahead — flavor improves after several hours in the fridge.
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If it thickens too much, stir in a spoon of mayo or a splash of milk before serving.