Description
A creamy and flavorful Deviled Egg Macaroni Salad that combines the classic taste of deviled eggs with tender pasta, crunchy veggies, and a tangy, seasoned dressing — perfect for picnics, potlucks, or summer cookouts.
Ingredients
- 8 oz elbow macaroni
- 6 large hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- 2 teaspoons white vinegar
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup celery, finely diced
- 1/3 cup red onion, finely diced
- 1/3 cup dill pickles, chopped
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Cook macaroni according to package directions until al dente. Drain, rinse with cold water, and set aside to cool.
- In a large mixing bowl, combine mayonnaise, sour cream, yellow mustard, Dijon mustard, vinegar, paprika, salt, and pepper. Whisk until smooth.
- Add the cooled macaroni, chopped eggs, celery, red onion, and pickles to the dressing. Gently stir until everything is evenly coated.
- Taste and adjust seasoning as needed with salt, pepper, or a bit more mustard for tang.
- Cover and refrigerate for at least 1 hour before serving to let flavors meld.
- Garnish with a sprinkle of paprika and fresh parsley before serving.
Notes
- For extra creaminess, add an additional tablespoon of mayonnaise or sour cream.
- Chill thoroughly before serving — it tastes even better the next day.
- Use sweet pickles instead of dill if you prefer a sweeter flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American