Deviled Egg Macaroni Salad
A delightful blend of macaroni salad and deviled eggs, this creamy dish is perfect for picnics, barbecues, and potlucks, featuring crunchy veggies and a tangy dressing.
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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Notes
Chill the salad for at least an hour before serving to enhance flavor. Can be customized with various add-ins.