Description
Creamy Deviled Egg Macaroni Salad combines two classic dishes into one delicious side. Perfect for potlucks, BBQs, or a quick weeknight meal!
Ingredients
Scale
- 1 pound elbow macaroni
- 6 large eggs
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Cook the macaroni according to package directions. Drain and rinse with cold water. Set aside.
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 10-12 minutes. Cool under cold running water, peel, and chop.
- In a large bowl, combine the mayonnaise, yogurt, Dijon mustard, and apple cider vinegar. Mix well.
- Add the cooked macaroni, chopped eggs, celery, red onion, and parsley to the bowl with the dressing. Toss gently to combine.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, stir well and garnish with paprika.
Notes
- Make Ahead: Salad can be made up to 2 days in advance.
- Storage: Store in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cold
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: macaroni salad, deviled egg salad, pasta salad, side dish, potluck, BBQ
