Deviled Egg Macaroni Salad (Print version)
Creamy Deviled Egg Macaroni Salad with tender pasta, chopped eggs, relish, mustard, paprika, and a little cayenne for cookouts and potlucks.
# Ingredients:
For the salad
01 -
8 oz (225 g) elbow macaroni
02 -
6 large eggs
03 -
3/4 cup (180 g) mayonnaise
04 -
2 tablespoons yellow mustard
05 -
1 teaspoon Dijon mustard
06 -
2 tablespoons sweet pickle relish
07 -
1 tablespoon apple cider vinegar
08 -
1 teaspoon granulated sugar
09 -
3/4 teaspoon sweet paprika, plus more for topping
10 -
1/8 teaspoon cayenne pepper, optional
11 -
1/2 teaspoon kosher salt, plus more for pasta water
12 -
1/4 teaspoon black pepper
For the crunch
13 -
2 celery ribs, finely diced
14 -
1/2 cup (75 g) finely diced red bell pepper
15 -
3 green onions, thinly sliced
16 -
2 tablespoons chopped fresh dill, plus more for topping
# Instructions:
01 -
Bring a pot of salted water to a boil. Cook the macaroni until just tender, 7-8 minutes, then drain and rinse briefly under cool water. Shake off excess water well.
02 -
Place the eggs in a saucepan and cover with water. Bring to a boil, cover, turn off the heat, and let stand for 10-11 minutes. Transfer to ice water until cold, then peel.
03 -
Chop 4 eggs. Halve the remaining 2 eggs and remove the yolks. Finely chop the whites and set aside with the other chopped eggs.
04 -
Mash the 2 reserved yolks in a large bowl. Whisk in mayonnaise, yellow mustard, Dijon, relish, vinegar, sugar, paprika, cayenne, salt, and pepper until creamy.
05 -
Stir celery, red bell pepper, green onions, and dill into the dressing. Add cooled macaroni and chopped eggs, then fold gently until coated.
06 -
Cover and refrigerate for at least 1 hour. Stir before serving, adjust seasoning if needed, and finish with paprika and extra dill.
# Good to know:
01 -
Chill at least 1 hour before serving for the best flavor.
02 -
Use within 3 days when stored airtight in the refrigerator.
03 -
If the salad thickens overnight, loosen it with 1-2 tablespoons milk or pickle juice.