Description
This Deviled Egg Mac Salad offers a creamy, flavorful mix of tender macaroni and classic deviled eggs, perfect for Christmas pasta side dishes. It’s a nostalgic, rich salad that complements holiday meals and potlucks with its unique texture and zesty taste.
Ingredients
3 cups elbow macaroni (uncooked)
6 large eggs
1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons white vinegar
1 teaspoon sugar
½ teaspoon salt
½ teaspoon black pepper
½ cup finely chopped celery
½ cup finely chopped onion
2 tablespoons sweet pickle relish
Paprika for garnish (optional)
Instructions
Bring salted water to a boil, cook macaroni 7-8 minutes until al dente. Drain and rinse with cold water.
Hard boil eggs: cover with water, boil, simmer 10 minutes, then cool in ice bath. Peel and chop, separating yolks and whites.
Mash yolks and mix with mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
Add celery, onion, and pickle relish to yolk mixture; stir well.
Fold in macaroni and chopped egg whites gently until coated.
Cover and refrigerate at least 2 hours to blend flavors.
Before serving, stir and sprinkle paprika on top.
Notes
Rinse pasta thoroughly to avoid sticking.
Use quality mayonnaise for best creaminess.
Adjust seasoning to taste. Avoid overmixing to keep pasta shape.
Refrigerate to allow flavors to meld. Peel eggs carefully to avoid shell bits.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: DINNER
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: Serves 8
- Calories: 390