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.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6 Servings

Calories: 478 kcal per serving

Ingredients

6 - Eggs
8 ounces - Elbow Macaroni
1 - Red Onion
2 stalks - Celery
1 cup - Mayonnaise
2 teaspoons - Yellow Mustard
1 tsp - Paprika
¼ tsp - Salt and Pepper

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.

Nutrition