Craving a dish that’s quick to whip up, surprisingly healthy, and packed with flavor? Look no further! My Creamy Deviled Egg Macaroni Salad delivers on all fronts. It’s the perfect blend of comfort food and fresh tastes, making it a guaranteed crowd-pleaser. Trust me, one bite, and you’ll be hooked!
Why You Will Love This Recipe
My grandmother, Nana Rose, was the queen of potlucks. She could whip up a feast out of seemingly nothing. Her secret? Flavor, flavor, flavor! While her famous deviled eggs were legendary, it was her Creamy Deviled Egg Macaroni Salad that truly stole the show. It was at every family gathering, and even now, a taste of it instantly transports me back to her sunny kitchen filled with laughter and love. This recipe is my way of sharing a little bit of that magic with you.
Ingredients
Macaroni Salad Base:
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup yellow mustard
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Deviled Egg Component:
- 6 large hard-boiled eggs, peeled
- Paprika, for garnish
Fresh Additions:
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
Step-by-Step Instructions for Making the Recipe
- Cook the Macaroni: Cook macaroni according to package directions until al dente. Drain well and rinse with cold water. This prevents sticking.
- Prepare the Eggs: Gently peel the hard-boiled eggs. Slice the eggs in half. Separate the yolks and put them in a bowl. Roughly chop the egg whites and set aside.
- Make the Dressing: In a medium bowl, mash the egg yolks. Add the salad dressing ingredients: mayonnaise, sour cream, yellow mustard, sweet pickle relish, apple cider vinegar, sugar, salt, and pepper. Mix until smooth and creamy.
- Combine Ingredients: In a large bowl, combine the cooked macaroni, chopped egg whites, celery, and red onion. Pour the creamy dressing over all ingredients. Gently mix until everything is evenly coated.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together.
Before serving, give the salad a final stir. Garnish with a sprinkle of paprika. Enjoy this chilled.
Creamy Deviled Egg Macaroni Salad
Ingredients
Equipment
Method
- Cook macaroni according to package directions until al dente. Drain well and rinse with cold water.1 pound elbow macaroni
- Gently peel the hard-boiled eggs. Slice the eggs in half. Separate the yolks and put them in a bowl. Roughly chop the egg whites and set aside.6 large hard-boiled eggs, peeled
- In a medium bowl, mash the egg yolks. Add the salad dressing ingredients: mayonnaise, sour cream, yellow mustard, sweet pickle relish, apple cider vinegar, sugar, salt, and pepper. Mix until smooth and creamy.1 cup mayonnaise, 1/2 cup sour cream, 1/4 cup yellow mustard, 2 tablespoons sweet pickle relish, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- In a large bowl, combine the cooked macaroni, chopped egg whites, celery, and red onion. Pour the creamy dressing over all ingredients. Gently mix until everything is evenly coated.1 pound elbow macaroni, 1/2 cup celery, finely chopped, 1/4 cup red onion, finely chopped
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together.
- Before serving, give the salad a final stir. Garnish with a sprinkle of paprika.Paprika