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Deviled Egg Macaroni Salad

A creamy macaroni salad with chopped deviled eggs, pickles, and crisp vegetables for a classic picnic side.
Prep Time10 minutes
Cook Time10 minutes
Total Time1 hour 10 minutes
Servings: 8 servings

Ingredients

  • 8 ounce elbow macaroni
  • 6 large eggs hard-boiled, separated yolks and whites
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • salt and pepper to taste
  • 1/4 cup dill pickles chopped
  • 1/4 cup red onion finely chopped
  • 2 tablespoons celery finely chopped
  • 1 teaspoon paprika

Instructions

  • Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente, about the time indicated on the package; drain and rinse under cold water until cool, then drain well.
  • Place the hard-boiled eggs on a cutting board. Peel and separate the yolks from the whites. Chop the whites and set aside.
  • In a large bowl, mash the egg yolks with a fork until crumbly. Stir in the mayonnaise, yellow mustard, and salt and pepper to taste until smooth and combined.
  • Add the cooked macaroni, chopped egg whites, chopped dill pickles, finely chopped red onion, and finely chopped celery to the yolk mixture. Fold gently until everything is evenly coated.
  • Transfer the salad to the refrigerator and chill for at least 1 hour to allow flavors to meld. Sprinkle paprika over the salad just before serving and stir gently to distribute.

Equipment

  • Large Pot
  • Colander
  • Large Bowl
  • Fork
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons

Notes

  • Chill at least 1 hour before serving for best flavor.
  • Adjust salt and pepper to taste.
  • Use firm hard-boiled eggs for easier chopping.