Deviled Egg Macaroni Pasta Salad
This Deviled Egg Macaroni Pasta Salad combines the classic flavors of deviled eggs with pasta for a creamy, tangy side dish that’s perfect for picnics, barbecues, or potlucks. It’s easy to make and serves as a comforting dish that both kids and adults will love.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 fork or potato masher
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 2 cups elbow macaroni uncooked
- 6 large eggs
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika plus more for garnish
- ¼ cup celery finely chopped
- ¼ cup red onion finely chopped
- ¼ cup pickles sweet or dill, finely chopped
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Drain in a colander and rinse with cold water. Set aside to cool.
- While the pasta is cooking, place the eggs in a separate pot and cover them with water. Bring to a boil, then cover and remove from heat. Let the eggs sit for 12 minutes. Transfer them to a bowl of ice water to cool. Once cooled, peel the eggs and chop them roughly.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and paprika. Mix until well blended.
- Add the cooled macaroni and chopped eggs to the bowl. Fold in the chopped celery, red onion, and pickles, mixing gently until everything is well coated with the dressing.
- Taste the salad and adjust seasoning if necessary. If desired, add an additional tablespoon of mayonnaise for more creaminess.
- Chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.
- When ready to serve, garnish with a sprinkle of paprika and fresh parsley.
Notes
This salad can be made a day in advance to allow the flavors to meld together.
Feel free to add other ingredients such as diced bell peppers or bacon bits for extra flavor and texture.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.