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Deviled Egg Macaroni Salad
Deviled Egg Macaroni Salad
is loaded with flavor and easy to make. This macaroni salad taste just like deviled eggs and is super creamy.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Refrigerate
2
hours
hrs
Total Time
2
hours
hrs
25
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
12
Calories:
278
kcal
Author:
Carrie Barnard
Ingredients
12
oz
Elbow Macaroni
8
Large Hard Boiled Eggs
1/2
teaspoon
Salt
1/2
teaspoon
Pepper
1
cup
Mayonnaise
2
Tablespoons
Dijon Mustard
1/2
Small Red Onion
finely chopped
3
ribs Celery
diced
3
medium Dill Pickles
chopped
1
teaspoon
Paprika
1/4
teaspoon
Cayenne Pepper
optional
Instructions
Cook the pasta to al dente based on the package instructions. Rinse with water to cool. Place in a large bowl and set aside.
Peel the hard boiled eggs. Separate the yolks from the egg whites and chop the egg whites.
Place the egg yolks in a mixing bowl and mash them with a fork until smooth.
Season with salt and pepper. Stir in Mayonnaise and dijon mustard.
Add the egg whites, red onions, celery, dill pickles to the large bowl with the macaroni. Stir to combine.
Pour the dressing mixture on top and stir to coat. Refrigerate for 2-3 hours before serving.
When serving, season the salad with paprika and cayenne pepper. Enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 3-5 days.
Nutrition
Calories:
278
kcal
|
Carbohydrates:
22
g
|
Protein:
8
g
|
Fat:
17
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
9
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.05
g
|
Cholesterol:
117
mg
|
Sodium:
287
mg
|
Potassium:
126
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
277
IU
|
Vitamin C:
0.4
mg
|
Calcium:
28
mg
|
Iron:
1
mg