Deviled Egg Macaroni Salad
The most delicious party dishes: deviled eggs & macaroni salad. I put them together and created the most delicious deviled egg macaroni salad that is so easy to make. BUT, it will disappear just as quickly as the deviled eggs.
Ingredients
- 11 large eggs
- 1 lb elbow noodles
- 1 cup mayo
- 3 tbsp dijon mustard
- 2 tbsp white vinegar
- 8 baby dill pickles chopped
- ½ a red onion chopped
- 4 stalks of celery chopped
- 1 bundle of green onions chopped & divided
- 2 tsp garlic powder
- 1 tsp Tony's creole seasoning optional
- 1 tsp paprika
- 1 ½ tsp salt
- Black pepper to taste (I did about a ½ tsp)
- ¼ tsp sugar
Instructions
- The BEST way to make hard boiled eggs: Fill a pot with water, add in the eggs, and bring the pot to a boil. Once it comes to a boil, let the eggs boil for about 5 minutes, and then turn the heat off and let them sit in the water for about 7 minutes. Once the eggs are done, run them under cold water (only if they are too hot to tough), give them a crack, and gently peel the shells off (they are easier to peel when warm so don't let them cool completely before peeling). Set them aside on a plate.
- Bring a second pot of water to a boil, salt the water, and add in the elbow noodles. Boil the pasta according to package directions until al dente. Once the pasta is done, drain it, and set it aside.
- Take 6 of the hard boiled eggs and slice them lengthwise. Remove the yolks and add the yolks into a large mixing bowl. Place the sliced egg whites aside with the other 5 whole hard boiled eggs.
- To make the dressing: In the mixing bowl with the egg yolks, add mayo, dijon mustard, white vinegar, garlic powder, paprika, tony's creole seasoning, salt, black pepper, and sugar. Whisk that together until combined and smooth.
- Next, add in the red onion, celery, pickles, and half the green onions (saving the rest for garnish). Then, take a baking rack and place it over the mixing bowl. Place the whole eggs and sliced egg whites on the baking rack (saving 1 whole egg for garnish). Press them through the baking rack with your hands. Gently fold that together. Lastly, add in the cooked elbow noodles (in increments) and gently fold the noodles in until everything is incorporated.*Tip: If you don't have a baking rack just chop the eggs up!
- Cover the bowl with saran wrap and place it in the fridge for at least an hour or even better overnight! When it's time to serve, garnish with the remaining chopped green onion, the reserved sliced egg, and some paprika. Enjoy!
Nutrition
Calories: 270kcalCarbohydrates: 25gProtein: 9gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 126mgSodium: 690mgPotassium: 180mgFiber: 2gSugar: 2gVitamin A: 394IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!