Description
This creamy Deviled Egg Macaroni Salad combines tender elbow macaroni with a flavorful deviled egg-inspired dressing, fresh celery, red onion, and pickles for a tangy, satisfying side dish. Perfect for picnics, potlucks, or a refreshing summer meal, this salad offers a delightful twist on classic macaroni salad with the rich taste of deviled eggs.
Ingredients
Scale
Pasta:
- 16 ounces elbow macaroni
Dressing:
- 1 cup mayonnaise
- 3 tablespoons mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons sour cream
- 1½ teaspoons granulated sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 large hard boiled eggs (peeled and divided)
Mix-ins:
- ¾ cup celery, chopped
- ¾ cup diced red onion
- ½ cup diced pickles (dill or sweet, your choice)
- Paprika or smoked paprika, for garnish
Instructions
- Cook Macaroni: Heat a large pot of water over high heat and add salt generously. Once the water reaches a hard boil, add the elbow macaroni and cook according to the manufacturer’s directions until al dente. Drain the pasta and rinse under cold water to stop cooking, then drain well.
- Prepare Dressing: In a medium bowl, whisk together the mayonnaise, mustard, apple cider vinegar, and sour cream until smooth.
- Season Dressing: Add granulated sugar, salt, and pepper to the dressing and whisk thoroughly to combine all flavors.
- Add Egg Yolks to Dressing: Remove the yolks from the hard boiled eggs and lightly smash them with a fork. Mix the smashed yolks into the dressing and whisk until fully incorporated, creating a creamy deviled egg flavor.
- Prepare Egg Whites: Chop the egg whites into small pieces and set them aside for later.
- Combine Pasta and Dressing: Add the cooled, drained macaroni to the deviled egg dressing and stir well to coat the pasta thoroughly. Note that the dressing will thicken as it sets.
- Add Vegetables and Egg Whites: Stir in the chopped egg whites, celery, diced red onion, and pickles until the ingredients are evenly coated with the dressing. Taste and adjust seasoning with additional salt and pepper if needed.
- Chill Salad: Cover the macaroni salad tightly with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld and the salad to firm up.
- Garnish and Serve: Before serving, sprinkle the salad with paprika or smoked paprika for a pop of color and subtle smoky flavor. Serve chilled and enjoy!
Notes
- For best results, use freshly cooked macaroni that has been thoroughly chilled to prevent the salad from becoming mushy.
- Feel free to substitute dill pickles with sweet pickles depending on your taste preference.
- You can prepare this salad a day ahead to deepen the flavors.
- If you prefer a tangier taste, add a little more apple cider vinegar or mustard to the dressing.
- For a healthier option, use low-fat mayonnaise and sour cream.
- This salad keeps well in the refrigerator for up to 3 days.
