Deviled Egg Macaroni Salad
A creamy, tangy comfort food that combines tender elbow macaroni with chopped hard-boiled eggs and a rich sauce of mayonnaise, Dijon, and sweet pickle relish.
Ingredients
For the Base
- 8 oz elbow macaroni
- 6 pieces hard-boiled eggs, chopped
For the Sauce
- 1/2 cup mayonnaise Use light mayo or Greek yogurt for a lighter version.
- 1 tbsp Dijon mustard Yellow mustard can be substituted if needed.
- 1 tbsp vinegar White or apple cider vinegar can be used.
- 1/4 cup chopped green onions Can substitute with chopped celery or chives.
- 1/4 cup sweet pickle relish Dill relish can be used for less sweetness.
- to taste none Salt and pepper Season to taste.
To Serve
- to taste none Paprika for garnish Use sweet or smoked paprika.
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Add elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Drain thoroughly.
- Peel and chop the hard-boiled eggs into bite-size pieces.
Making the Sauce
- In a separate bowl, combine mayonnaise, Dijon mustard, vinegar, chopped green onions, and sweet pickle relish. Season with salt and pepper to taste.
Combining the Salad
- Add the cooled macaroni to the bowl with chopped eggs. Pour the sauce over the pasta and eggs. Stir gently to coat everything evenly.
- Taste the salad and adjust seasoning with more salt, pepper, or vinegar if desired.
Chilling and Serving
- Cover and refrigerate for at least 30 minutes to let flavors meld. For best flavor, chill for at least an hour.
- Before serving, sprinkle paprika over the top as a garnish.
Notes
For best results, chill the salad to allow flavors to blend. Adjust the consistency with mayonnaise or milk if it becomes too firm.