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Deviled Egg Macaroni Salad
This Deviled Egg Macaroni Salad is a mash up of two family favorites. My mom’s delicious macaroni salad and my grandmother’s deviled eggs. Growing up, they were always a must. The stars of every family gathering because they are impossibly creamy, tangy, and just the right amount of indulgent flavor.
Ingredients
Instructions
- Step 1
Boil a pot of water and carefully add the eggs, using a slotted spoon.
- Step 2
Boil the eggs for 8 minutes, then remove to a bowl of ice water to stop the cooking process.
- Step 3
Meanwhile, prepare the pasta according to package directions. Drain and rinse when done.
- Step 4
When the eggs are cool enough to the touch, peel and discard the shells.
- Step 5
Slice the eggs in half and remove the yolks to a medium-sized bowl. Set aside.
- Step 6
Chop up the egg whites, then mince the red onion and celery. Set aside.
- Step 7
To the bowl with the egg yolks, add the mayonnaise, mustard and seasonings, stirring well to combine.
- Step 8
Add the macaroni and stir to coat completely, followed by the red onion and celery.
- Step 9
Adjust the texture with additional mayonnaise, if needed.
- Step 10
Refrigerate for 1 hour, or until ready to serve.
Tips & Tricks
Per serving
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