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Creamy Deviled Egg Macaroni Salad: A Must-Try Recipe!

A creamy and flavorful macaroni salad featuring deviled eggs, perfect for picnics and gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces elbow macaroni
  • 6 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 cup sweet pickle relish
  • 1 tablespoon fresh parsley chopped (optional)

Method
 

  1. Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
  2. In a medium saucepan, place the eggs and cover them with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes. Afterward, transfer the eggs to an ice bath to cool for about 5 minutes. Peel the eggs and chop them into small pieces.
  3. In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Mix until smooth.
  4. Add the cooked macaroni, chopped eggs, diced celery, diced red onion, and sweet pickle relish to the bowl. Stir gently until all ingredients are well combined.
  5. If desired, fold in the chopped parsley for added freshness.
  6. Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 28gProtein: 9gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 186mgSodium: 400mgFiber: 1gSugar: 3g

Notes

  • For a healthier version, substitute Greek yogurt for half of the mayonnaise.
  • Add diced bell peppers or chopped pickles for extra crunch and flavor.

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