Deviled Egg Macaroni Salad (Printable Version)
Creamy macaroni with tangy deviled egg flavors, crisp celery, and pickles—perfect for gatherings.
# What You'll Need:
→ Salad
01 -
200 g elbow macaroni, uncooked
02 -
6 large eggs
03 -
60 g celery, finely chopped
04 -
40 g red onion, finely diced
05 -
40 g dill pickles or relish
06 -
15 ml Dijon mustard
07 -
2.5 ml paprika, plus extra for garnish
08 -
Salt and freshly ground black pepper, to taste
→ Dressing
09 -
120 ml mayonnaise
10 -
15 ml yellow mustard
11 -
5 ml apple cider vinegar
12 -
2.5 ml sugar (optional)
13 -
Salt and black pepper, to taste
# Steps To Follow:
01 -
Boil macaroni in salted water until al dente according to package instructions. Drain thoroughly and rinse under cold water to halt cooking. Set aside. Place eggs in a saucepan, cover with water, and bring to a boil. Turn off the heat, cover, and let stand for 10 to 12 minutes. Drain, cool eggs in ice water, then peel. Reserve 2 eggs for garnish and coarsely chop the remaining eggs.
02 -
In a small bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar (if using), and season with salt and black pepper until fully combined.
03 -
In a large mixing bowl, add cooled macaroni, chopped eggs, celery, red onion, pickles or relish, Dijon mustard, and paprika. Pour dressing over the salad base and gently fold until all ingredients are evenly coated. Taste and adjust seasoning if necessary.
04 -
Slice reserved eggs and arrange on top of the assembled salad. Sprinkle with additional paprika and freshly ground black pepper. Cover and refrigerate for at least 30 minutes before serving.
# Notes and Tips:
01 -
Chilling the salad before serving enhances flavor and improves texture.