Description
This Deviled Egg Macaroni Salad is a creamy, tangy, and savory twist on classic macaroni salad, featuring perfectly cooked elbow noodles, rich deviled egg yolk dressing, crunchy pickles, and aromatic seasonings. It’s a delightful side dish perfect for picnics, BBQs, or any gathering.
Ingredients
Scale
Eggs and Pasta
- 11 large eggs
- 1 lb elbow noodles
Dressing
- 1 cup mayonnaise
- 3 tbsp Dijon mustard
- 2 tbsp white vinegar
- 2 tsp garlic powder
- 1 tsp Tony’s Creole seasoning (optional)
- 1 tsp paprika
- 1 ½ tsp salt
- Black pepper to taste (about ½ tsp)
- ¼ tsp sugar
Vegetables and Garnish
- 8 baby dill pickles, chopped
- ½ red onion, chopped
- 4 stalks celery, chopped
- 1 bundle green onions, chopped & divided
Instructions
- Cook Hard Boiled Eggs: Fill a pot with water, place the eggs inside, and bring to a boil. Boil eggs for about 5 minutes, then turn off heat and let them sit in hot water for 7 minutes. Once cooked, cool eggs under cold running water if too hot, then gently peel while still warm for easier shell removal. Set aside.
- Cook Elbow Noodles: Bring a second pot of salted water to a boil. Add elbow noodles and cook according to package instructions until al dente. Drain noodles and set aside.
- Prepare Eggs for Dressing: Slice 6 hard boiled eggs lengthwise. Remove the yolks and place them in a large mixing bowl. Set the sliced whites aside with the remaining 5 whole eggs.
- Make Deviled Egg Dressing: To the mixing bowl with egg yolks, add mayonnaise, Dijon mustard, white vinegar, garlic powder, paprika, Tony’s Creole seasoning, salt, black pepper, and sugar. Whisk vigorously until the mixture is smooth and fully combined.
- Combine Salad Ingredients: Add chopped red onion, celery, pickles, and half of the chopped green onions to the bowl. Place a baking rack over the bowl and press the whole eggs and sliced egg whites through the rack with your fingers to break them up. Gently fold everything together.
- Add Noodles: Gradually fold the cooked elbow noodles into the dressing and egg mixture until all ingredients are evenly incorporated. If no baking rack is available, finely chop the eggs instead.
- Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow flavors to meld.
- Garnish and Serve: Before serving, garnish the salad with the remaining chopped green onions, reserved sliced egg, and a sprinkle of paprika for color and extra flavor. Serve chilled and enjoy!
Notes
- To peel eggs easier, peel them while still slightly warm after cooling briefly under water.
- If you don’t have a baking rack, finely chop the cooked eggs instead of pressing them through the rack.
- The salad tastes best when allowed to chill overnight for full flavor development.
- Tony’s Creole seasoning is optional but adds a nice depth of flavor; you can substitute with smoked paprika or Cajun seasoning if unavailable.
- Adjust salt and pepper according to taste preference.
- Make sure noodles are al dente to retain good texture after mixing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Mixing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 210 mg
Keywords: Deviled egg macaroni salad, macaroni salad recipe, deviled egg salad, picnic side dish, creamy salad
