Description
A delicious fusion of creamy deviled eggs and classic macaroni salad, perfect for gatherings.
Ingredients
Scale
- 2 cups elbow macaroni (dry)
- 4 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup dill pickles, chopped (optional)
- 1 tablespoon fresh dill or 1 teaspoon dried dill
Instructions
- Boil the macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente.
- Hard-boil the eggs: Place eggs in a saucepan, cover with water, bring to a boil, then remove from heat and let sit for 10-12 minutes.
- Drain and cool: Drain macaroni and rinse under cold water. Cool eggs, peel, and slice in half.
- Prep your ingredients: Scoop yolks into a bowl and keep egg whites aside.
- Mix yolks: Add mayo, mustard, vinegar, salt, and pepper to yolks, mixing until creamy.
- Combine: Mix in macaroni with yolk mixture, then add celery, onion, pickles, and dill, stirring well.
- Fold in egg whites: Chop reserved egg whites and gently fold them into the salad.
- Chill: Cover with plastic wrap and refrigerate for at least 30 minutes before serving.
Notes
For added flavor, garnish with paprika or whole dill pickles. Serve in a large bowl for family-style dining.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg