Deviled Egg Macaroni Pasta Salad Recipe
Deviled Egg Macaroni Pasta Salad blends creamy deviled egg flavors with tender elbow macaroni, tangy mustard, and crisp veggies for a perfect summer side. Easy to make, packed with protein, and ideal for potlucks or barbecues. This crowd-pleasing recipe brings together the best of two favorites: deviled eggs and pasta salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes + chilling
- Yield: 6 servings
- Category: Side Dish, Salad
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
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8 oz elbow macaroni
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6 hard-boiled eggs (peeled)
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½ cup mayonnaise
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2 tbsp yellow mustard
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1 tbsp apple cider vinegar
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1 tsp sugar
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½ cup diced celery
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¼ cup finely chopped red onion
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Salt and pepper to taste
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Paprika for garnish
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Optional: chopped pickles or relish
Instructions
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Cook Pasta: Boil macaroni according to package instructions. Drain and rinse with cold water to cool.
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Prepare Eggs: Separate yolks and whites. Mash yolks in a bowl and chop the whites.
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Make Dressing: Mix mashed yolks, mayo, mustard, vinegar, and sugar until smooth.
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Combine Ingredients: In a large bowl, mix macaroni, chopped egg whites, celery, onion, and dressing.
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Season: Add salt and pepper to taste. Mix well.
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Chill: Refrigerate for at least 1 hour.
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Garnish: Sprinkle with paprika before serving.
Notes
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Add chopped pickles or relish for extra tang.
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Can be made a day ahead for better flavor.
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For extra creaminess, add more mayonnaise.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 420mg