Deviled Egg Macaroni Salad (Printer-Friendly)
Creamy pasta mixed with deviled egg dressing, celery, olives, pickles and red onion, ready in only 30 minutes!
# What You’ll Need to Cook:
01 -
8 large eggs, hard boiled
02 -
12 ounces elbow macaroni, uncooked
03 -
¼ teaspoon salt, or to taste
04 -
¼ teaspoon black pepper, ground, or to taste
05 -
2 tablespoons Dijon mustard
06 -
1 cup mayonnaise
07 -
3 medium dill pickles, chopped
08 -
½ medium red onion, chopped
09 -
2 ribs celery, chopped
10 -
½ cup black olives, sliced
11 -
½ teaspoon smoked paprika
12 -
1 tablespoon chives, chopped
# Steps to Prepare:
01 -
Use the box as a guide and cook according to package instructions. Rinse well with cold water after straining.
02 -
Peel your eggs and cut them in half. Scoop out the yolks and set them aside in a bowl. Chop the whites into pieces.
03 -
Mash the yolks with a fork until smooth. Season them with salt and pepper, then add the mustard and mayonnaise. Stir everything until well combined.
04 -
Add the macaroni to a large mixing bowl. Add the dressing, egg whites, the rest of your mix-ins, and paprika. Mix everything until evenly coated in the dressing.
05 -
Sprinkle the salad with smoked paprika and chives, then enjoy!
# Extra Cooking Tips:
01 -
To get perfect hard boiled eggs every time, add your eggs to a saucepan, cover with at least 2 inches of cold water. Bring the water to a full boil, turn off the heat, and cover the pot. Let the eggs sit for 10 to 12 minutes, then run cold water over them for easy peeling.
02 -
Adding a bit of salt or vinegar to your water when boiling eggs will prevent the eggs from cracking.
03 -
Rinse the pasta well with cold water after straining to prevent it from sticking together.
04 -
For easier egg peeling, transfer the eggs directly from boiling water into an ice bath.
05 -
Let the salad chill in the fridge for at least one hour before serving to enhance the flavors.
06 -
Store leftovers in an airtight container in the fridge for up to five days.