Name: Deviled Egg Macaroni Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 Servings
Cuisine: American
Ingredients: 6 Eggs; 8 ounces Elbow Macaroni; 1 Red Onion; 2 stalks Celery; 1 cup Mayonnaise; 2 teaspoons Yellow Mustard; 1 tsp Paprika; 0.25 tsp Salt and Pepper

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Deviled Egg Macaroni Salad

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Ingredients

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Instructions

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Instructions

Boil a pot of water and carefully add the eggs, using a slotted spoon.

Boil the eggs for 8 minutes, then remove to a bowl of ice water to stop the cooking process.

Meanwhile, prepare the pasta according to package directions. Drain and rinse when done.

When the eggs are cool enough to the touch, peel and discard the shells.

Slice the eggs in half and remove the yolks to a medium-sized bowl. Set aside.

Chop up the egg whites, then mince the red onion and celery. Set aside.

To the bowl with the egg yolks, add the mayonnaise, mustard and seasonings, stirring well to combine.

Add the macaroni and stir to coat completely, followed by the red onion and celery.

Adjust the texture with additional mayonnaise, if needed.

Refrigerate for 1 hour, or until ready to serve.

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Tips & Tricks (5)

Ice Bath for Perfect Eggs 🧊
Immediately transfer boiled eggs to an ice bath for at least 5 minutes to stop the cooking process and prevent that gray-green ring around the yolk, ensuring creamy, perfectly cooked centers.
Salt Pasta Water Generously 🧂
Season your pasta cooking water to taste like seawater before adding the elbow macaroni—this builds flavor directly into the pasta and reduces the need for excess salt in the final salad.
Drain and Cool Pasta Properly ❄️
After draining the cooked pasta, spread it on a sheet pan and refrigerate until completely cooled before mixing with the dressing to prevent the mayonnaise from becoming runny and oily.
Balance Acid and Richness 🥒
Add a splash of apple cider vinegar or pickle juice to the mayo-based dressing to cut through the richness and enhance the tangy deviled egg flavor without overpowering the creamy texture.
Fold Ingredients Gently 🤝
Use a rubber spatula to gently fold the diced eggs and vegetables into the cooled pasta at the very end, rather than stirring vigorously, to keep the eggs intact and prevent the salad from becoming mushy.