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Deviled Egg Macaroni Salad

This creamy, tangy Deviled Egg Macaroni Salad combines the classic flavors of deviled eggs with macaroni salad, making it a perfect dish for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups elbow macaroni Cook according to package instructions.
  • 4 hard-boiled eggs, chopped Use fresh eggs for best results.
  • 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter option.
  • 1 tablespoon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • Salt and pepper to taste
  • Paprika for garnish Sprinkle before serving.
  • Chives for garnish Chop and sprinkle before serving.

Method
 

Preparation
  1. Cook the elbow macaroni according to package instructions. Drain and let cool.
  2. In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, mustard, apple cider vinegar, diced celery, and diced red onion.
  3. Add the cooled macaroni to the egg mixture and stir until well combined.
  4. Season with salt and pepper to taste.
  5. Refrigerate for at least 30 minutes before serving.
  6. Garnish with paprika and chives before serving. Enjoy chilled!

Notes

Let the salad sit for at least 30 minutes for better flavor. Can be made a day ahead. Store leftovers in an airtight container in the fridge for up to 3-5 days. Not recommended for freezing.