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Deviled Egg Macaroni Pasta Salad

A creamy and flavorful twist on classic pasta salad featuring deviled eggs, perfect for barbecues, picnics, or family dinners.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Eggs
  • 2 cups elbow macaroni, uncooked Cook according to package instructions.
  • 4 large hard-boiled eggs, chopped Chop into small chunks.
Dressing
  • 1 cup mayonnaise Use your preferred brand.
  • 2 tablespoons mustard Yellow or Dijon, based on preference.
  • 1 tablespoon apple cider vinegar
  • to taste Salt and pepper Adjust based on preference.
Vegetables and Extras
  • 1 stalk celery, finely diced
  • 1/4 cup green onions, sliced
  • 1/4 cup sweet pickle relish Optional.
  • 1 tablespoon fresh dill Optional.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse with cold water.
Preparing the Eggs
  1. While the pasta is cooking, peel and chop the hard-boiled eggs into small chunks. Set aside.
Making the Dressing
  1. In a large bowl, combine mayonnaise, mustard, apple cider vinegar, salt, and pepper. Mix well until creamy and smooth.
Combining Ingredients
  1. Add the cooked and cooled pasta, chopped eggs, diced celery, sliced green onions, and relish (if using) into the bowl with the dressing. Gently stir until everything is well coated.
Chilling and Serving
  1. Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together.
  2. Once chilled, stir the salad again, adjusting salt and pepper as needed before serving cold.

Notes

For added texture, consider mixing in chopped bell peppers or sweet corn. For perfect hard-boiled eggs, bring the eggs to a boil, turn off the heat, and let them sit for 12 minutes before cooling in ice water. Add a dash of hot sauce or chopped jalapeños for extra kick!