Description
This Deviled Egg Macaroni Salad is a creamy, flavorful dish that seamlessly combines the richness of deviled eggs with hearty elbow macaroni. Perfect for BBQs, potlucks, or meal prep, this salad is sure to impress guests and family alike.
Ingredients
Scale
- 6 eggs
- 8 oz elbow macaroni (uncooked)
- 1 small red onion (minced)
- 2 stalks celery (minced)
- 1 cup mayonnaise
- 2 tsp mustard
- 2 tsp paprika
- Salt & pepper to taste
Instructions
- Boil water in a large pot and gently add the eggs using a slotted spoon. Cook for 8 minutes.
- Transfer eggs to ice water to cool down.
- Cook elbow macaroni according to package instructions, then drain and rinse.
- Peel cooled eggs, separate yolks from whites, and chop the whites.
- In a bowl, mash egg yolks with mayonnaise, mustard, paprika, salt, and pepper until smooth.
- Combine cooked macaroni with the dressing mixture; fold in chopped onion and celery.
- Chill in the refrigerator for at least one hour before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 186mg