Description
Deviled egg yolks blend with mayo and mustard, creating the ultimate creamy, tangy base for chilled elbow macaroni. Includes complete cooking instructions and detailed nutritional breakdown.
Ingredients
Scale
- 1 pound elbow macaroni
- 6 large hard-boiled eggs
- 1 cup mayonnaise (full-fat preferred)
- 2 tablespoons yellow mustard
- 1/2 cup finely chopped celery
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt and 1/2 teaspoon black pepper (or to taste)
- 1/2 teaspoon smoked paprika, for garnish
Instructions
- Step 1: Cook the elbow macaroni according to package directions until al dente. Drain the pasta immediately and rinse thoroughly with cold water to stop the cooking process and cool it completely. Set aside in a large mixing bowl.
- Step 2: Prepare the eggs by peeling and cutting them in half. Carefully scoop the yolks into a medium bowl, setting the cooked egg whites aside. Finely chop the reserved egg whites and the celery, then add the chopped items to the bowl with the macaroni.
- Step 3: Create the deviled egg dressing by mashing the egg yolks thoroughly with a fork until smooth. Add the mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper to the mashed yolks. Whisk until the mixture is completely smooth and creamy.
- Step 4: Pour the deviled egg dressing over the cooled macaroni, chopped egg whites, and celery mixture. Gently fold all ingredients together with a spatula until the pasta and vegetables are evenly coated with the dressing.
- Step 5: Cover the bowl tightly and refrigerate the Deviled Egg Macaroni Salad for a minimum of 2 hours, or preferably overnight, to allow the flavors to meld. Before serving, sprinkle the top generously with smoked paprika.
Notes
- Since this is highly perishable and contains mayonnaise, store leftovers immediately in an airtight container in the refrigerator for up to 3 days, discarding if any moisture separates.
- Do not attempt to reheat this salad; if the consistency seems too thick after chilling, stir in one teaspoon of cold water or milk right before serving to restore its creamy texture.
- Serve this chilled salad as the perfect tangy side dish alongside grilled barbecue chicken, shredded beef sandwiches, or as the star attraction at your next summer picnic.
- For maximum flavor integration, always ensure the macaroni is completely cold before mixing in the dressing, which prevents the mayonnaise from breaking down and yields a superior creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 365
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 4.5g
- Trans Fat: 0g
- Protein: 2g