Can I use a different type of pasta for this salad?

Absolutely! While elbow macaroni is traditional, other short pasta shapes like rotini, shells, or bow ties work wonderfully too. Just be sure to cook them al dente, as overcooked pasta will become mushy when mixed with the dressing.

How can I prevent my macaroni salad from drying out?

The key is proper storage and moisture retention. Always keep the salad in an airtight container in the refrigerator. If you notice it's drying out, simply stir in a tablespoon or two of mayonnaise or a splash of pickle juice before serving to refresh the creaminess.

Is there a way to make this recipe healthier?

Yes! Try replacing half the mayonnaise with Greek yogurt for a protein boost and fewer calories. You can also increase the vegetable content by adding diced bell peppers, grated carrots, or chopped cucumber, and use whole wheat pasta for added fiber.

Why did my eggs turn out difficult to peel?

Fresher eggs tend to be harder to peel. For easier peeling, use eggs that are at least a week old, and make sure to shock them in ice water immediately after cooking. The rapid temperature change causes the egg to contract inside the shell, making it easier to peel.

Deviled Egg Macaroni Salad Recipe

Description

This Deviled Egg Macaroni Salad combines the flavors of classic deviled eggs with the comforting texture of macaroni salad, making it the perfect dish for potlucks, picnics, or summer gatherings. With its creamy dressing, crunchy mix-ins, and tangy seasoning, this recipe is packed with flavor and is sure to impress your guests. Prep it ahead of time and let the flavors meld for an even more delicious dish!

Ingredients

Units Scale

For the Salad:

8 large eggs, hard boiled
12 ounces elbow macaroni, uncooked
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper, ground (or to taste)

For the Dressing:

2 tablespoons Dijon mustard
1 cup mayonnaise

Mix-ins:

3 medium dill pickles, chopped
1/2 medium red onion, chopped
2 ribs celery, chopped
1/2 cup black olives, sliced

Garnish:

1/2 teaspoon smoked paprika
1 tablespoon chives, chopped

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Instructions

Cook the Pasta
Prepare the elbow macaroni according to the package instructions. Boil in salted water until al dente. Once cooked, drain the pasta and rinse it thoroughly with cold water to stop the cooking process and prevent sticking.
Prepare the Eggs
Peel the hard-boiled eggs and cut them in half. Gently scoop out the yolks and transfer them to a small bowl. Chop the egg whites into bite-sized pieces and set them aside.
Make the Dressing
Use a fork to mash the egg yolks until they are smooth. Season the yolks with salt and pepper. Mix in the Dijon mustard and mayonnaise until fully combined into a creamy dressing.
Assemble the Salad
In a large mixing bowl, add the cooked and cooled macaroni. Pour the prepared dressing over the macaroni. Gently fold in the chopped egg whites, dill pickles, red onion, celery, and black olives. Sprinkle with smoked paprika and mix until evenly coated.
Garnish and Serve
Transfer the salad to a serving dish and sprinkle with additional smoked paprika and freshly chopped chives. For best results, refrigerate the salad for at least 1 hour before serving to let the flavors meld together. Serve chilled and enjoy!

Notes

Perfect Hard-Boiled Eggs: Place eggs in a saucepan, cover with at least 2 inches of cold water, and bring to a full boil. Turn off the heat, cover the saucepan, and leave the eggs in the hot water for 10-12 minutes. Cool the eggs under cold running water for easy peeling.
Prevent Egg Cracking: Add a bit of salt or vinegar to the boiling water to prevent eggs from cracking during cooking.
Rinse Pasta: After cooking, always rinse the pasta with cold water to halt cooking and avoid sticky clumps.
Ice Bath for Eggs: Transfer boiled eggs to an ice bath immediately. This helps shrink the egg inside the shell, making peeling easier.
Mix-in Variety: Customize your salad by adding crunchy, salty, or tangy mix-ins like pickled veggies or crispy bacon for unique flavor profiles.
Chilling Improves Flavor: Allow the salad to chill for at least one hour before serving for enhanced flavors.
Storage: Keep leftovers in an airtight container and refrigerate for up to 5 days.

Nutrition

Serving Size: 1/8 of recipe
Calories: 310
Sugar: 3g
Sodium: 400mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 9g
Cholesterol: 180mg