Deviled Egg Macaroni Salad brings together the comforting essence of macaroni salad with the rich, savory flavors of deviled eggs. This delightful dish combines classic ingredients that create a refreshing and satisfying meal perfect for any occasion, whether it’s a summer picnic, a family barbecue, or a potluck gathering. Each bite of creamy goodness is layered with subtle hints of mustard and the crunch of fresh vegetables, ensuring that you and your guests will absolutely love it.
Why We Love This Deviled Egg Macaroni Salad Recipe
You’ll love this recipe because it captures the best of both worlds: the nostalgia of deviled eggs blended seamlessly with the hearty goodness of macaroni salad. It’s not only easy to make but also a great way to use simple ingredients to create something delicious and memorable. The creamy texture paired with the crunchy veggies makes for an enjoyable dish that pleases everyone’s palate. Additionally, it’s versatile and can be tailored to suit your tastes, making it a staple for gatherings.
Ingredients about Deviled Egg Macaroni Salad
To make Deviled Egg Macaroni Salad, you will need the following ingredients:
List of ingredients with measurements
- 1 Tablespoon plus 1/2 teaspoon kosher salt, divided
- 1 pound macaroni pasta
- 6 large eggs
- 2 stalks celery, finely chopped
- 5 green onions, thinly sliced, divided
- 1 cup matchstick carrots, roughly chopped
- 1/2 cup chopped dill pickles
- 1 cup mayonnaise
- 1/3 cup sugar
- 2 Tablespoons white vinegar
- 1 1/2 teaspoon yellow mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
How to Make Deviled Egg Macaroni Salad Directions
Making Deviled Egg Macaroni Salad is straightforward and fun! Start by bringing a large pot of water to a rolling boil. As that happens, add in your pasta with 1 tablespoon of kosher salt. Carefully introduce the eggs to the boiling water, ensuring they don’t crack. Once added, return the pot to a boil and cook the pasta until it’s tender yet firm, usually around 9 minutes. Drain the pasta and remove the eggs, placing them in an ice bath to cool instantly. Rinse the pasta under cold water to halt the cooking process, then ensure it’s well drained before transferring it to a large mixing bowl.
Next, peel the cooked eggs; separate the whites from the yolks. Chop the egg whites into rough pieces and add them along with the pasta. Place the yolks in a medium bowl for later use. Set aside about 2 tablespoons of chopped green onions for garnish, and toss the remaining green onions into the pasta bowl. Now it’s time to add the crunchy ingredients: finely chopped celery, rough-chopped matchstick carrots, and dill pickles.
In the medium bowl with the yolks, mash them with a fork and mix in the remaining salt, mayonnaise, sugar, white vinegar, yellow mustard, and black pepper until the mixture is smooth. Pour this creamy dress over the pasta mixture, tossing well to ensure everything is fully coated and harmonized in flavor.
Sprinkle your reserved green onions and paprika over the top before serving. You can enjoy it immediately or refrigerate it for later, allowing the flavors to meld together even more!
How to Serve Deviled Egg Macaroni Salad
When it comes to serving your Deviled Egg Macaroni Salad, presentation is key. Scoop generous portions into individual serving bowls or onto a large platter for family-style sharing. Garnish with a sprinkle of extra paprika or whole green onions on top to add a burst of color and freshness. For outdoor events, consider serving it with single-serving containers to make it easy for guests to grab and enjoy. This dish pairs remarkably well with grilled chicken, fresh vegetables, and even light sandwiches, offering your guests a complete and satisfying meal.
Expert Tips: Deviled Egg Macaroni Salad
To achieve the best Deviled Egg Macaroni Salad, keep a few expert tips in mind. First, ensure your eggs are at room temperature before boiling, as it helps prevent cracking. For a creamier texture, you can adjust the amount of mayonnaise according to your personal preference. If you love a little extra tang, feel free to add a splash more vinegar or even a touch of lemon juice.
Chilling the salad in the refrigerator for at least an hour before serving will enhance the flavors. This allows the ingredients to mingle and create a more unified taste. If you’re preparing this for a special occasion, consider incorporating fresh herbs, such as dill or parsley, to add a touch of freshness and color. Remember, your salad should reflect your taste—don’t hesitate to get creative with additional mix-ins or toppings.
How to Store Deviled Egg Macaroni Salad
Storing Deviled Egg Macaroni Salad is simple! If you have leftovers, transfer them to an airtight container and place them in the refrigerator. This salad can typically last for up to three days, making it a great grab-and-go option for lunches or quick snacks. However, its freshness is always best enjoyed within the first day or two, as the pasta may absorb the dressing, leading to a drier texture over time. Avoid freezing as the mayonnaise and egg texture may separate once thawed.
Variation of Deviled Egg Macaroni Salad
There are numerous delightful variations of Deviled Egg Macaroni Salad that you can try. For a protein boost, consider adding diced ham or shredded chicken. If you prefer a touch of heat, toss in a few diced jalapeños for a spicy kick. You could also experiment with different types of pasta; shell or rotini varieties can add visual appeal and a unique texture.
For added crunch, you might swap out ingredients like carrots for bell peppers or add in some sweet corn. If you’re looking to make it a bit lighter, use Greek yogurt in place of mayonnaise for a healthier alternative that still maintains creaminess. The beauty of this salad lies in its versatility, allowing you to customize it to your liking!
FAQ
What is Deviled Egg Macaroni Salad?
Deviled Egg Macaroni Salad is a creamy pasta salad that combines traditional macaroni salad ingredients with the flavors of deviled eggs, including eggs, mayonnaise, mustard, and various veggies.
How long can you store Deviled Egg Macaroni Salad?
You can store Deviled Egg Macaroni Salad in an airtight container in the refrigerator for up to three days. It’s best enjoyed fresh but can still be satisfying within a couple of days.
Can I customize the ingredients in Deviled Egg Macaroni Salad?
Absolutely! You can swap out veggies, add proteins like chicken or ham, or even use different types of pasta to make this salad your own.
How do you make Deviled Egg Macaroni Salad creamy?
To achieve a creamy texture, ensure you use a good amount of mayonnaise along with a balance of egg yolks. Mixing until smooth creates a delicious, creamy dressing that binds the ingredients together.
Is Deviled Egg Macaroni Salad healthy?
While it includes wholesome ingredients, it can be higher in calories due to mayonnaise and pasta. If you want a healthier version, consider using Greek yogurt instead of mayonnaise and adding more vegetables.
Deviled Egg Macaroni Salad
Ingredients
Pasta and Eggs
- 1 pound macaroni pasta
- 6 large eggs Ensure they are at room temperature before boiling.
Vegetables
- 2 stalks celery, finely chopped
- 5 pieces green onions, thinly sliced, divided Reserve 2 tablespoons for garnish.
- 1 cup matchstick carrots, roughly chopped
- 1/2 cup chopped dill pickles
Dressing
- 1 cup mayonnaise Adjust to taste for creaminess.
- 1/3 cup sugar
- 2 tablespoons white vinegar Add more for tang.
- 1 1/2 teaspoons yellow mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika For garnish.
Seasoning
- 1 tablespoon plus 1/2 teaspoon kosher salt, divided Salt used for pasta and seasoning.
Instructions
Cooking
- Bring a large pot of water to a rolling boil. Add pasta and 1 tablespoon of kosher salt.
- Carefully introduce eggs to boiling water. Return to a boil and cook pasta until tender, about 9 minutes.
- Drain pasta, remove eggs and place them in an ice bath.
- Rinse pasta under cold water to stop cooking and drain well.
Mixing Ingredients
- Peel cooked eggs and separate the whites from the yolks.
- Chop egg whites and add them to the pasta in a large mixing bowl.
- Mash yolks in a medium bowl, mix in salt, mayonnaise, sugar, vinegar, mustard, and black pepper until smooth.
- Add remaining chopped green onions, celery, carrots, and pickles to the pasta.
- Pour dressing over pasta mixture and toss to coat.
Serving
- Sprinkle reserved green onions and paprika over the top before serving.
- You can serve it immediately or refrigerate for better flavor melding.
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