Deviled Egg Macaroni Salad Recipe
Deviled eggs are a classic favorite at gatherings, bringing comfort…
Servings: 6 servings
Ingredients
Ingredients
- 1 1/2 cupsuncooked macaroni pasta
- 5 hard boiled eggschopped
- 2 celery stalkschopped
- 1/2 cupchopped red onion
- 3 pickle spearschopped
- 1/4 cupmayo
- 1/2 cupsour cream
- 3 tablespoonyellow mustard
- 1 tablespoonpickle juice
- 1/4 teaspoonsalt
- 1/4 teaspoonblack pepper
- 1/2 teaspoonpaprika
- 1 tablespoonchopped parsley
Instructions
Instructions
- Cook 1 ½ cups uncooked macaroni pasta according to package instructions until al dente. Drain in a colander and rinse under cold running water until the pasta is cool. Transfer the cooled pasta to a large mixing bowl.
- Peel and chop 5 hard-boiled eggs. Chop 2 celery stalks, ½ cup red onion, and 3 pickle spears. Add the chopped eggs, celery, red onion, and pickles to the bowl with the pasta.
- In a small bowl or measuring cup, whisk together ¼ cup mayo, ½ cup sour cream, 3 tablespoons yellow mustard, 1 tablespoon pickle juice, ¼ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon paprika until smooth.
- Pour the dressing over the macaroni mixture and stir gently until everything is evenly coated.
- Cover the bowl and chill in the refrigerator for at least 1 hour to let the flavors meld.
- Just before serving, garnish with 1 tablespoon chopped parsley and give the salad a final gentle stir. Serve chilled.
Equipment
- Colander
- Large Mixing Bowl
- Small Bowl
- Whisk
- Measuring cup
Notes
This salad is better when cold. It gives the flavors time to mingle and come together.
You can skip mayo and use ranch salad dressing instead.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
You can skip mayo and use ranch salad dressing instead.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.