Craving a dish that screams summer picnic but doesn’t chain you to the kitchen? My Creamy Deviled Egg Macaroni Salad is your answer! It’s quick to whip up, packed with better-for-you ingredients, and bursting with the classic deviled egg flavor you love. Trust me, even my pickiest eaters devour this, and I think yours will too. It’s the perfect balance of comfort and fresh taste, ready in minutes!
Why You Will Love This Recipe
Growing up, summer meant family reunions, and family reunions always meant deviled eggs. But hours spent peeling and preparing them? Not so fun. This Creamy Deviled Egg Macaroni Salad captures that nostalgic flavor in a fraction of the time and feels much lighter! It brings back all the happy memories without the all-day prep work, which is a win-win in my book.
Ingredients
- For the Macaroni Salad:
- 1 pound elbow macaroni
- 1 cup mayonnaise (light or regular)
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar (or honey)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Deviled Egg Component:
- 6 hard-boiled eggs, peeled and cooled
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons sweet pickle relish
- Paprika, for garnish
Step-by-Step Instructions for Making the Recipe
- Cook the Macaroni: Cook macaroni according to package directions until al dente. Drain well and rinse with cold water. This stops the cooking process.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar (or honey), salt, and pepper.
- Chop the Eggs: Carefully chop the hard-boiled eggs into small, even pieces. Leave one egg yolk separate for topping if desired.
- Combine Ingredients: Add the cooked macaroni, chopped eggs, celery, red onion, and sweet pickle relish to the dressing.
- Mix Gently: Gently mix all ingredients until well combined. Be careful not to mash the eggs too much.
- Chill: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Garnish and Serve: Before serving, stir the salad again. Sprinkle with paprika and the remaining egg yolk for visual appeal. Serve cold and enjoy!
Creamy Deviled Egg Macaroni Salad
Ingredients
Equipment
Method
- Cook macaroni according to package directions until al dente. Drain well and rinse with cold water. This stops the cooking process.1 pound elbow macaroni
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar (or honey), salt, and pepper.1 cup mayonnaise, 1/4 cup Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Carefully chop the hard-boiled eggs into small, even pieces. Leave one egg yolk separate for topping if desired.6 hard-boiled eggs
- Add the cooked macaroni, chopped eggs, celery, red onion, and sweet pickle relish to the dressing.1 pound elbow macaroni, 6 hard-boiled eggs, 1/4 cup finely chopped celery, 1/4 cup finely chopped red onion, 2 tablespoons sweet pickle relish
- Gently mix all ingredients until well combined. Be careful not to mash the eggs too much.1 pound elbow macaroni, 1 cup mayonnaise, 1/4 cup Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 6 hard-boiled eggs, 1/4 cup finely chopped celery, 1/4 cup finely chopped red onion, 2 tablespoons sweet pickle relish
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, stir the salad again. Sprinkle with paprika and the remaining egg yolk for visual appeal. Serve cold and enjoy!Paprika, 6 hard-boiled eggs
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