Description
A creamy, tangy blend of deviled eggs and macaroni salad — perfect for BBQs, picnics, or weeknight sides. Smooth, flavorful, and ready in 30 minutes!
Ingredients
Scale
- 8 oz elbow macaroni
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp paprika + extra for garnish
- 1 tsp sugar
- Salt & pepper to taste
- 1/2 cup celery, chopped
- 1/4 cup red onion, chopped
- 1/4 cup pickles or relish
- 1 tbsp chives
- 2 tbsp parsley (for garnish)
Instructions
- Cook pasta in salted water until al dente; drain and cool.
- Boil eggs 10–12 min, cool, peel, and chop.
- In a large bowl, whisk mayo, mustard, vinegar, paprika, sugar, salt, and pepper.
- Fold in eggs, celery, onion, and pickles.
- Add macaroni and stir until coated.
- Chill 1 hour; garnish with paprika and parsley before serving.
Notes
Tastes best after chilling overnight. Add bacon or ham for extra protein. Keep refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 20g
- Carbohydrates: 28g
- Protein: 9g
Keywords: deviled egg macaroni salad, creamy pasta salad, BBQ side, picnic recipe