Creamy Deviled Egg Macaroni Salad

$- 2 cups elbow macaroni - 4 large eggs - 1/2 cup mayonnaise - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/4 cup green onions, sliced - 1/4 cup sweet pickle relish - 1/2 cup celery, diced - 1/4 cup red bell pepper, diced - Salt and pepper to taste This creamy deviled egg macaroni salad starts with elbow macaroni. You’ll need two cups of it. Cook the macaroni until it is al dente. This keeps it firm and adds a nice bite. Next, you need four large eggs. These should be hard-boiled and chopped. The eggs add a rich flavor that makes the salad creamy. For the dressing, use 1/2 cup mayonnaise. This gives the salad a smooth texture. Add two tablespoons of Dijon mustard. It adds a touch of tanginess. A tablespoon of apple cider vinegar brightens the flavors. To enhance the taste, use garlic powder and onion powder. Just a teaspoon of each will do. They add depth without overpowering the dish. Then, for crunch and color, add a mix of fresh veggies. I like to use 1/4 cup of sliced green onions, 1/4 cup of sweet pickle relish, 1/2 cup of diced celery, and 1/4 cup of diced red bell pepper. These ingredients add freshness and a pop of color. Lastly, season with salt and pepper to taste. This ensures all the flavors shine through in your creamy deviled egg macaroni salad. {{ingredient_image_1}} - Boil the pasta: Start with a large pot of water. Add salt and bring it to a boil. Add 2 cups of elbow macaroni. Cook until al dente, following the package instructions. - Drain and rinse: Once the pasta is cooked, drain it in a colander. Rinse the pasta under cold water. This stops the cooking and keeps it firm. - Boil and simmer eggs: Take 4 large eggs and place them in a medium saucepan. Cover the eggs with cold water. Bring to a boil over medium heat. Once boiling, cover the pot and remove it from heat. Let it sit for 12 minutes. - Transfer to an ice bath: After 12 minutes, carefully move the eggs to an ice bath. This cools them quickly and makes peeling easier. - Chop the eggs: Once the eggs are cool, peel them. Chop the hard-boiled eggs into small pieces and set aside. - Combine mayonnaise and seasonings: In a large bowl, mix together 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar. - Mix until smooth: Add 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper to taste. Stir until the mixture is creamy and well blended. - Add ingredients to the dressing: To the dressing, add the cooked macaroni, chopped hard-boiled eggs, 1/4 cup sliced green onions, 1/4 cup sweet pickle relish, 1/2 cup diced celery, and 1/4 cup diced red bell pepper. - Gently fold everything together: Use a spatula to gently fold the ingredients. Make sure everything is coated with the dressing without breaking the pasta or eggs. - Chill the salad before serving: Cover the bowl with plastic wrap. Place it in the refrigerator for at least 30 minutes. This helps the flavors blend well. - Adjust seasoning as needed: Before serving, taste the salad. Adjust the salt and pepper if needed for more flavor. Garnish with extra sliced eggs or green onions if desired. Cooking pasta to al dente is vital. Al dente means the pasta is firm but not hard. This keeps it from getting mushy in your salad. Follow the package instructions closely. Drain the pasta and rinse it under cold water. This stops the cooking and keeps it firm. For the eggs, start with fresh ones. Fresh eggs are easier to peel. Place them in cold water and bring it to a boil. Once boiling, cover the pot and take it off the heat. Let the eggs sit for 12 minutes, then cool them in an ice bath. This makes peeling simple. Chop the eggs into bite-sized pieces. The right mustard makes all the difference. I recommend Dijon mustard for its tangy taste. It adds depth to the dressing. You can also try other mustards for variety. If you love spice, add more garlic or onion powder. A pinch of cayenne can also boost the flavor. Presentation is key for any dish. Garnishing with extra slices of eggs adds charm. Fresh herbs like parsley or chives also work well. They bring color and freshness to the dish. Using colorful vegetables makes the salad pop. Diced red bell pepper and green onions add vibrancy. You can even add peas or carrots for extra color and crunch. A well-presented salad is more inviting and appetizing. Pro Tips Perfect Pasta: Make sure to cook the macaroni al dente, as it will continue to absorb moisture from the dressing while it chills. Eggs Done Right: For perfectly hard-boiled eggs, use the ice bath method to stop the cooking process and make peeling easier. Customize Your Crunch: Add in other crunchy vegetables like bell peppers or cucumber for added texture and freshness. Flavor Infusion: Let the macaroni salad chill for at least 30 minutes, as this helps all the flavors meld together beautifully. {{image_2}} You can boost the protein in this salad with a few simple changes. Diced ham or chicken adds a savory twist. This makes the dish heartier and perfect for lunch. You can also add crispy bacon for a smoky flavor. Bacon bits bring a nice crunch and richness. If you want a vegetarian salad, consider substituting the eggs. You could use tofu or chickpeas for protein. Adding more veggies can also enhance flavors and colors. Try diced cucumbers, peas, or even shredded carrots for a fresh taste. To make a lighter salad, swap Greek yogurt for mayonnaise. This keeps it creamy without all the calories. You can also reduce the amount of pasta. Use less elbow macaroni and add more veggies. This keeps the taste while lowering the calories. - Use an airtight container for storage. - Store in the fridge for up to three days. Creamy Deviled Egg Macaroni Salad tastes best when fresh, but you can save leftovers. An airtight container helps keep it fresh and tasty. After making it, let it cool down. Then, put it in the fridge. The salad will stay good for about three days. - Yes, you can freeze pasta salad. - Freeze in a safe container for up to three months. If you want to freeze it, use a freezer-safe container. This salad can last up to three months in the freezer. When you want to eat it again, move it to the fridge overnight. Let it thaw slowly for the best taste. - Serve cold after storage. - Pair with grilled chicken or fresh veggies. After storing, serve the salad cold for the best flavor. It goes great with grilled chicken or fresh veggies. You can also enjoy it with a side of fruit for a fun meal. Try adding some extra green onions or pickles on top for a tasty touch. You can use Greek yogurt as a great swap for mayonnaise. It adds creaminess and tang. Another option is avocado, which gives a rich taste. If you want a lighter salad, try using hummus. Each option brings its own flavor twist. You can store this salad in the fridge for up to three days. Make sure to keep it in an airtight container. After that, the flavors may fade, and the texture could change. Always check for freshness before enjoying leftovers. Yes, you can make this salad a day in advance. This allows the flavors to blend and get even tastier. Just remember to store it in the fridge. Before serving, give it a quick stir to refresh the ingredients. To peel hard-boiled eggs easily, cool them quickly in an ice bath. Let them sit in cold water for a few minutes. Then, gently tap the egg on a hard surface. Roll it lightly to crack the shell and peel it under running water for the best results. Absolutely! Whole grain pasta works well in this recipe. It adds a nutty flavor and makes the salad a bit healthier. Just cook it according to the package instructions and let it cool before mixing. This way, you keep the taste and texture just right. In this article, we explored how to make a delicious Creamy Deviled Egg Macaroni Salad. From gathering ingredients like elbow macaroni and hard-boiled eggs to mixing in flavorful dressings, each step is key. You learned tips for perfecting texture and enhancing flavor, plus fun serving ideas. Whether you want to add protein or reduce calories, there are options to suit your taste. Enjoy making this salad, and make it your own!$

Creamy Deviled Egg Macaroni Salad

A delicious and creamy macaroni salad with hard-boiled eggs, perfect for picnics and gatherings.

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Prep Time 15

Cook Time 45

Total Time 1

Course Side Dish

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

2 cups elbow macaroni
4 large eggs
0.5 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
0.25 cup green onions, sliced
0.25 cup sweet pickle relish
0.5 cup celery, diced
0.25 cup red bell pepper, diced

Instructions

In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
In a medium saucepan, place the eggs and cover with cold water. Bring to a boil. Once boiling, cover the pot and remove it from heat. Let it sit for 12 minutes. Then, transfer the eggs to an ice bath to cool. Once cooled, peel and chop the eggs.
In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
To the dressing, add the cooked macaroni, hard-boiled eggs, green onions, sweet pickle relish, celery, and red bell pepper. Gently fold the mixture together until everything is evenly coated with the dressing.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Taste and adjust seasoning if necessary before serving. Garnish with extra sliced eggs or green onions if desired.

Notes

Chill for at least 30 minutes for best flavor.

Keyword deviled eggs, macaroni salad, pasta salad