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Deviled Egg Macaroni Pasta Salad Recipe

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This Deviled Egg Macaroni Pasta Salad combines the zesty taste of deviled eggs with tender macaroni, crunchy veggies, and a creamy dressing. It’s a flavorful side dish ideal for summer gatherings, cookouts, or meal prep. Made with simple ingredients like pasta, hard-boiled eggs, mayo, mustard, and relish, it’s a comforting crowd-pleaser that balances creaminess, tang, and crunch.

Ingredients

Scale

  • 2 cups elbow macaroni

  • 6 hard-boiled eggs, peeled and chopped

  • 1/2 cup mayonnaise

  • 2 tablespoons yellow mustard

  • 1 tablespoon sweet pickle relish

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon paprika

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/3 cup diced celery

  • 1/4 cup diced red onion

  • Optional: chopped chives or parsley for garnish

Instructions

  • Cook macaroni according to package directions. Drain and rinse under cold water.

  • In a large bowl, combine mayonnaise, mustard, relish, vinegar, paprika, salt, and pepper.

  • Add the chopped eggs, cooked macaroni, celery, and onion. Mix until well coated.

  • Taste and adjust seasoning as needed.

  • Chill in the refrigerator for at least 1 hour before serving.

 

  • Garnish with chives or parsley if desired.

Notes

  • For extra creaminess, add 1–2 tablespoons of sour cream.

  • Use smoked paprika for a deeper flavor.

  • Best served cold. Keeps well in the fridge for up to 3 days.

  • Make it ahead to allow flavors to meld.

Nutrition

Find it online: https://cookingwithjessica.com/deviled-egg-macaroni-pasta-salad-recipe/