Description
A creamy and tangy salad that merges the flavors of deviled eggs with macaroni for a comforting dish perfect for any gathering.
Ingredients
Scale
- 8 ounces elbow macaroni
- 6 large eggs, hard-cooked
- 1 cup mayonnaise (or Greek yogurt)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 cup dill pickle relish
- 1/4 cup red onion, finely chopped
- 1 celery stalk, finely diced
- 1/4 cup chopped fresh dill or parsley
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, about 7–8 minutes. Drain and rinse under cold water.
- Meanwhile, place the eggs in a saucepan, cover with cold water, bring to a gentle boil, then remove from heat and let sit covered for 9–10 minutes. Transfer eggs to an ice bath, peel, and cool.
- Halve the eggs and scoop the yolks into a bowl. Mash the yolks with a fork and add mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper. Stir until silky.
- In a large mixing bowl, combine cooled macaroni, chopped egg whites, celery, red onion, and dill pickle relish. Pour the deviled yolk mixture over the salad and fold gently.
- Taste and adjust seasoning—add more mustard, relish, or a splash of milk for a looser consistency. Chill for at least 30 minutes or serve immediately.
- Before serving, garnish with chopped egg whites, a sprinkle of paprika, and extra fresh dill.
Notes
For a healthier option, replace half the mayonnaise with Greek yogurt. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 250mg
Keywords: macaroni salad, deviled eggs, comfort food, summer salad