Description

This Deviled Egg Macaroni Salad perfectly combines two picnic classics into one irresistible dish. With tender pasta, chunks of hard-boiled eggs, crisp vegetables, and a creamy, tangy dressing inspired by classic deviled eggs, this fusion salad is guaranteed to be the star of any potluck or barbecue. Make it ahead of time for even better flavor!

Ingredients

Scale

8 ounces (about 2 cups) elbow macaroni
6 large eggs
1/2 cup finely diced celery
1/4 cup finely diced red onion
1/4 cup diced red bell pepper (optional)
2 tablespoons finely chopped fresh dill or 2 teaspoons dried dill
2 tablespoons finely chopped chives or green onions
3/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon paprika, plus more for garnish
1/8 teaspoon cayenne pepper (optional)

Instructions

Cook eggs: Place eggs in a saucepan, cover with cold water by 1 inch. Bring to a boil, then remove from heat, cover, and let stand for 9-12 minutes. Transfer to ice water to cool before peeling.
Meanwhile, bring a large pot of salted water to a boil. Add macaroni and cook until al dente according to package directions (usually 7-8 minutes). Drain and rinse under cold water.
Peel eggs. Cut 4 eggs into a medium dice. For the remaining 2 eggs, separate whites from yolks. Dice the whites and add to the egg chunks.
In a large bowl, combine cooled macaroni, diced egg whites and chunks, celery, red onion, and bell pepper if using.
In a separate bowl, mash the reserved egg yolks with a fork until smooth. Add mayonnaise, both mustards, vinegar, sugar, salt, pepper, paprika, and cayenne if using. Whisk until smooth.
Add chopped dill and chives to the dressing and stir to combine.
Pour dressing over macaroni mixture and fold gently until all ingredients are well coated.
Cover and refrigerate for at least 2 hours, preferably 4 hours or overnight.
Before serving, taste and adjust seasoning if needed. Sprinkle with additional paprika and garnish with extra chopped chives if desired.

Notes

For easier peeling, use eggs that are at least a week old and cool them immediately in ice water after cooking.
The salad will absorb some of the dressing as it chills. If it seems dry before serving, stir in a tablespoon or two of mayonnaise.
For best flavor, make this salad at least a few hours ahead of time to allow the flavors to meld.
Keep refrigerated and don’t leave at room temperature for more than 2 hours (1 hour in hot weather) for food safety.
For a lighter version, substitute half the mayonnaise with Greek yogurt.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Side Dish
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1/8 recipe
Calories: 310
Sugar: 2g
Sodium: 380mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 8g
Cholesterol: 155mg

Keywords: macaroni salad, deviled eggs, picnic food, potluck dish, pasta salad, make-ahead side dish, egg salad, summer recipes, barbecue side