Deviled Egg Macaroni (Printer-Friendly)
Deviled egg macaroni with tangy dressing and crunchy mix-ins. Ideal for any gathering.
# List of Ingredients:
→ Pasta
01 -
12 ounces elbow macaroni
→ Dressing
02 -
1 cup mayonnaise
03 -
2 tablespoons mustard (Dijon, honey, or grainy preferred)
04 -
1 tablespoon apple cider vinegar
05 -
1/4 cup sour cream
06 -
1 teaspoon granulated sugar
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon ground black pepper
09 -
6 large hard boiled egg yolks, mashed
→ Salad Mix-ins
10 -
6 large hard boiled egg whites, chopped
11 -
2 ribs celery, finely diced
12 -
1/4 cup red onion, finely diced
13 -
1/3 cup sweet pickles, diced
→ Optional Garnish
14 -
Paprika or smoked paprika for garnish
# Preparation Steps:
01 -
Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Rinse under cold water and drain well.
02 -
In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, sour cream, sugar, salt, and pepper. Stir in mashed egg yolks until smooth.
03 -
Add the cooled macaroni to the bowl with the dressing. Toss until evenly coated.
04 -
Gently fold in chopped egg whites, celery, red onion, and pickles until evenly distributed.
05 -
Taste and adjust seasoning as needed. Cover and refrigerate for at least 2 hours before serving.
06 -
Sprinkle with paprika or smoked paprika just before serving. Keep chilled until ready to eat.
# Additional Suggestions:
01 -
Chilling the salad for a few hours allows flavors to meld and improves texture.
02 -
Substitute diced bell peppers for celery if desired for a different kind of crunch.
03 -
Red wine vinegar or white vinegar can be used in place of apple cider vinegar.