Deviled Egg Macaroni Salad
A creamy macaroni salad studded with chopped deviled-style eggs and pickles for tangy flavor.
Equipment
- Large Pot
- Colander
- Large Bowl
- Mixing Spoon
- Fork
Ingredients
- 8 ounces elbow macaroni
- 6 large eggs hard-boiled
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- salt and pepper to taste
- 1/4 cup dill pickles chopped
- 1/4 cup red onion finely chopped
- 2 tablespoons celery finely chopped
- 1 teaspoon paprika
Instructions
- Cook the elbow macaroni in a large pot of salted boiling water until al dente according to package directions, then drain and rinse under cold water; set aside to cool.
- Peel the hard-boiled eggs and separate the yolks from the whites; finely chop the egg whites and set aside.
- Place the egg yolks in a large bowl and mash with a fork until smooth; stir in the mayonnaise, yellow mustard, and salt and pepper to taste until well combined.
- Add the chopped egg whites, cooled macaroni, chopped dill pickles, finely chopped red onion, and finely chopped celery to the yolk mixture; fold gently until evenly combined.
- Sprinkle the paprika over the salad, mix gently to distribute, then refrigerate for at least 1 hour before serving to let the flavors meld.
Notes
- Use large eggs for best texture.
- Chill at least 1 hour for better flavor.
- Adjust salt and pepper to taste.
- Make sure macaroni is cooled before mixing to prevent thinning the dressing.