Description

If you love deviled eggs and creamy pasta salad, this Creamy Deviled Egg Macaroni Salad brings the best of both worlds into one irresistible bowl. Perfect for quick lunches, easy dinner sides, potlucks, or summer food ideas, this easy recipe is tangy, creamy, and satisfying.

Ingredients

1 ½ cups elbow macaroni, uncooked

6 large eggs, hard-boiled

½ cup mayonnaise

1 tablespoon yellow mustard

1 tablespoon apple cider vinegar

1 teaspoon sugar

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika (for garnish)

¾ cup frozen green peas, thawed

2 green onions, finely chopped

Instructions

1. Cook the elbow macaroni in salted boiling water until just past al dente. Drain and rinse under cold water and let cool completely.

2. Boil the eggs, cool in ice water, peel, chop 4 eggs and slice 2 for garnish.

3. In a large bowl, whisk mayonnaise, mustard, apple cider vinegar, sugar, salt, and black pepper.

4. Add pasta, chopped eggs, peas, and green onions. Mix gently until coated.

5. Transfer to a serving bowl, garnish with sliced eggs and paprika, and refrigerate for at least 1 hour.

Notes

Chilling the salad enhances flavor and texture.

Slightly overcook pasta so it stays tender after chilling.

Stir in extra mayo before serving if needed.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Boil, Mix
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 340mg
Fat: 20g
Saturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 10g
Cholesterol: 140mg

Keywords: creamy macaroni salad, deviled egg salad, summer pasta salad, picnic side dish