Description
A creamy and tangy Classic Deviled Egg Macaroni Salad that combines tender elbow macaroni, smooth deviled egg dressing, and crisp vegetables for a perfectly balanced side dish.
Ingredients
16 ounces elbow macaroni
1 cup mayonnaise
3 tablespoons mustard
1 tablespoon apple cider vinegar
2 tablespoons Daisy Sour Cream or Tillamook Sour Cream
1½ teaspoons granulated sugar
½ teaspoon salt
¼ teaspoon pepper
6 large hard boiled eggs, peeled and divided
¾ cup celery, chopped
¾ cup red onion, diced
½ cup diced pickles, dill or sweet
Paprika or smoked paprika for garnish
Instructions
1. Bring a large pot of salted water to a boil. Add macaroni and cook until al dente according to package directions.
2. Drain the pasta and rinse under cold water to stop cooking. Set aside to cool.
3. In a medium bowl, whisk together mayonnaise, mustard, apple cider vinegar, and sour cream until smooth.
4. Add sugar, salt, and pepper. Whisk again until fully combined.
5. Slice the hard boiled eggs and remove yolks. Mash yolks with a fork, then mix into the dressing until creamy.
6. Chop egg whites and reserve for mixing later.
7. Combine cooled macaroni with dressing and stir gently to coat evenly.
8. Fold in egg whites, celery, red onion, and diced pickles until dressing is distributed throughout.
9. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to let flavors blend.
10. Before serving, sprinkle paprika or smoked paprika on top for color and flavor. Serve chilled and enjoy.
Notes
Store leftovers in an airtight container or tightly covered with plastic wrap and refrigerate for up to 3 days.
Avoid freezing as the dressing may separate upon thawing.
If salad thickens after refrigeration, stir in a spoonful of mayonnaise or sour cream before serving to restore creaminess.
Perfect served as a side with grilled chicken, sandwiches, or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American