Deviled Egg Macaroni Salad
A creamy and delectable macaroni salad inspired by deviled eggs, perfect for any gathering.
Ingredients
Pasta and Eggs
- 8 oz Elbow macaroni Cook until al dente
- 4 large Hard-boiled eggs Peel and separate yolks from whites
Dressing
- 1 cup Mayonnaise For creaminess
- 2 tbsp Apple cider vinegar For acidity
- 1 tbsp Mustard Adds zestiness
- 1/2 cup Sour cream For additional creaminess
- 1 tbsp Granulated sugar To balance flavors
- 1 tsp Salt Basic seasoning
- 1/4 tsp Black pepper Basic seasoning
Vegetables
- 1 cup Celery, chopped For crunch
- 1/2 cup Red onion, diced Adds sharpness
- 1/2 cup Diced pickles Choose dill or sweet
Instructions
Preparation
- Boil the elbow macaroni in salted water for 7-8 minutes until al dente.
- Chop celery, red onion, and pickles into small pieces while the pasta cooks.
- Peel and separate hard-boiled eggs, placing the yolks in a bowl and chopping the whites.
Cooking/Assembling
- Drain the macaroni and rinse it with cold water to stop the cooking process.
- Mix the yolks with mayonnaise, mustard, apple cider vinegar, sour cream, sugar, salt, and pepper until well combined.
- In a large mixing bowl, combine the macaroni, chopped egg whites, celery, red onion, and pickles.
- Pour the yolk mixture over the macaroni and stir until everything is evenly coated.
- Taste and adjust seasoning if necessary.
Serving
- Transfer the macaroni salad to a serving dish and chill in the refrigerator for at least 30 minutes.
- Serve cold and enjoy with friends and family.
Notes
Don't overcook the pasta and let it chill to meld flavors together. This dish is great for meal prep and keeps well in the fridge.