Deviled Egg Macaroni Salad
A creamy, tangy twist on classic macaroni salad—packed with deviled egg flavors!
Ingredients
For the Salad:
- 8 oz elbow macaroni (or chickpea pasta for low-carb)
- 6 hard-boiled eggs, chopped
- ½ cup celery, finely diced
- ¼ cup red onion, finely diced
- 2 tbsp pickle relish (sweet or dill)
- 1 tbsp fresh chives, chopped
For the Dressing:
- ½ cup mayonnaise
- 2 tbsp yellow mustard
- 1 tsp apple cider vinegar
- ½ tsp paprika (+ extra for garnish)
- ½ tsp garlic powder
- Salt & pepper to taste
Instructions
- Cook pasta: Boil macaroni until al dente. Drain, rinse with cold water, and set aside.
- Mix dressing: Whisk mayo, mustard, vinegar, paprika, garlic powder, salt, and pepper.
- Combine: In a large bowl, toss pasta, eggs, celery, onion, relish, and chives with the dressing.
- Chill: Refrigerate at least 1 hour before serving. Garnish with extra paprika.
Tips
- Extra creamy? Add 2 tbsp sour cream to the dressing.
- Low-carb: Use steamed cauliflower florets instead of pasta.
- Spicy kick: Add ¼ tsp cayenne pepper or a dash of hot sauce.
Perfect for picnics, potlucks, or BBQ sides! 🥗🍳
Why It Works
✔ Deviled egg vibes: Mustard, paprika, and eggs recreate that classic flavor.
✔ Meal-prep friendly: Tastes even better the next day!
✔ Customizable: Add bacon, diced pickles, or a sprinkle of cheddar.
Want a lighter version? Swap mayo for Greek yogurt!
